Dandy Sautéed Greens

For our herbal remedies class, Hannah and her friends sautéed up their own dandelion greens.  The greens were so scrumptious there was not a crumb remaining.  This is a simple recipe, especially after you've done it once or twice, though you can eat these greens any way you like.  Add a little more spice, a little sweet, savory, make it just your style.  You can even put the new leaves in your salads for a vitamin boost.  How do you like to eat your dandy greens?

Sautéed Dandelion Greens

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 10 mins

These bitter greens mellow out when sautéed with garlic and seasonings.

Ingredients:

1 Large Bunch Dandelion Greens
4 Tablespoons Olive Oil
Salt & Pepper
Dash Of Red Pepper Flakes
1 Large Clove of Garlic, Chopped
1 Tablespoon Vinegar

Directions:

Rinse the greens well, and remove any brown ends.
Squeeze dry to remove excess water.
Cut into 3 inch pieces. In a large, heavy saucepan or frying pan, add the damp greens, the garlic clove, vinegar, and the oil.
Sauté for 8 to 10 minutes, or until the greens are soft and tender.
Add salt and pepper, and red pepper until you have reached your desired level of heat.
Place on a platter, and serve.