Dandelion Greens Sauté with Garlic and Lemon

Ingredients:

• 1 large bunch of fresh dandelion greens (about 6 cups)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• Juice of 1 lemon (about 2 tablespoons)
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons toasted pine nuts (optional)
• Grated Parmesan or crumbled feta (optional, for serving)

Instructions:

1. Prep the Dandelion Greens:
   • Rinse the dandelion greens thoroughly to remove dirt.
   • Trim any tough stems, then roughly chop the greens.
   • If the greens are very bitter, you can blanch them in boiling water for 1-2 minutes, then drain and rinse with cold water.
2. Sauté the Onion and Garlic:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the minced garlic and red pepper flakes (if using), and sauté for 1 minute, until fragrant.
3. Add the Greens:
   • Add the dandelion greens to the skillet.
   • Sauté for 5-7 minutes, stirring occasionally, until the greens are wilted and tender.
   • Season with salt and pepper.
4. Add Lemon and Finish:
   • Remove from heat and squeeze the lemon juice over the greens.
   • Toss gently to combine, taste, and adjust seasoning if needed.
5. Serve:
   • Top with toasted pine nuts for crunch, and a sprinkle of Parmesan or feta for extra flavor.
   • Serve warm as a side dish, or as a topping for whole grains like quinoa or farro.

Notes:

• Substitutions: You can replace dandelion greens with other leafy greens like kale, collard greens, or spinach if desired.
• Nutrition: Dandelion greens are a great source of vitamins A, C, and K, as well as iron and calcium. Their slightly bitter flavor pairs well with the richness of olive oil and the brightness of lemon.

Enjoy your healthy treasure from the garden!