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Author Notes: Dandelion greens can be somewhat bitter. A sprinkle of grated parmigiana offsets the bitterness. —Robert Iulo
- 2 pounds dandelion greens
- 1/2 cup olive oil
- 3 cloves garlic, sliced thinly
- 1/2 teaspoon red pepper flakes
- 1 pound pasta (your choice)
- Salt for pasta water & greens
- Bring a pot of salted water to a boil. Trim and discard stem ends and cut greens into 2 inch pieces. Wash in a sink full of cold water to remove any sand. Place in boiling water for 10 minutes and drain thoroughly. Don’t discard the water.
- Place pasta in the same water you used to boil the greens. Allow to boil for 8 to 10 minutes. In the mean time, heat the oil in a pan and add garlic, salt and red pepper. When the oil gets hot and the garlic starts to color add the greens and toss. When the pasta is almost done add to the pan and toss with the greens adding ½ cup of the pasta water. Serve with grated parmigiana.