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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 4
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1 pound dandelion greens, torn into 4-inch pieces
- 1 tablespoon grated parmesan cheese (optional)
- Carbohydrate 12.4
- Cholesterol 9
- Fat 10.8
- Protein 3.8
- Sodium 1330
- Calories 150 calories;
Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens 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; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper. Sprinkle greens with Parmesan cheese to serve.
