Ingredients
1 tsp salt
450 g dandelion greens, torn into 10 cm pieces
1 tsp salt
30 ml olive oil
15 g butter
0.5 onion, thinly sliced
0.25 tsp red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
15 g grated Parmesan cheese
Directions
Step 1
In a large bowl, dissolve 1 tsp salt in cold water. Add dandelion greens and let them soak for 10 minutes. Drain.
Step 2
Boil a large pot of water with 1 tsp salt. Add the greens and cook until tender, for 3 to 4 minutes. Drain and rinse with cold water until chilled.
Step 3
In a large skillet over medium heat, heat olive oil and butter. 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. Increase the heat to medium-high and add the dandelion greens. Continue to cook and stir until the liquid has evaporated, for 3 to 4 minutes. Season with salt and pepper.
Step 4
Sprinkle the greens with Parmesan cheese before serving.