Portion Size: ½ cup dandelion greens 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 teaspoon salt
8 cups dandelion greens	Washed, trimmed and torn into 4-inch pieces
1 tablespoon olive oil
½ onion	Washed, peeled and thinly sliced
2 garlic cloves	Washed, peeled and minced
black pepper to taste
1 tablespoon Parmesan cheese	Optional

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
2	Bring a large pot of water to a boil with 1 teaspoon salt.
3	Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
4	Heat olive oil  in a large skillet over medium heat; stir in onion and cook until tender, about 5 minutes.
5	Stir in garlic until its fragrant, about 30 seconds.
6	Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes.	Cook until internal temperature reaches 135°F.
7	Season with salt and black pepper. Sprinkle greens with Parmesan cheese to serve.