Dandelion Greens with a Kick
Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sautéed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
salt
1
teaspoon
dandelion greens, torn into 4-inch pieces
1
pound
salt
1
teaspoon
olive oil
2
tablespoons
butter
1
tablespoon
onion, thinly sliced
½
red pepper flakes
¼
teaspoon
garlic, minced
2
cloves
salt and ground black pepper to taste
grated Parmesan cheese (Optional)
1
tablespoon
 Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.
  Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
  Heat olive oil and butter in a large skillet over medium heat. Add onion and red pepper flakes; cook and stir until onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid has evaporated, 3 to 4 minutes. Season with salt and pepper.
  Sprinkle greens with Parmesan cheese to serve.
