Ingredients
Method
- Pick your large dandelion leaves. The ones that had fully matured, with flowers already turned to white balls, were the best leaves.
- Wash them really well and cut the tough ends off.
- Put the washed leaves in a pot of boiling water. Boil for 10 minutes.
- Drain in a colander and rinse with cold water.
- While they are cooling off and draining, heat the olive oil in a skillet over medium heat.
- Using a garlic press, press 2 cloves of garlic into the oil (or finely mince 2 cloves of garlic). Add the red pepper flakes.
- Dry the blanched greens with paper towels.
- Put them in the skillet with the oil and the garlic, tossing them constantly until they are heated through.
Nutrition
Notes
The greens cook down a lot. I had about 4 cups, easy, of raw leaves, and when they were blanched I probably had half a cup of greens. To feed more than two people, pick three or four times as much as you think you need. Dandelion greens are high in calcium, dietary fiber, iron, manganese, potassium, riboflavin, thiamin, and vitamin B6, very high in vitamins A and C, low in sugar, and have no cholesterol.