Ingredients

• 1 teaspoon salt
• 1 pound dandelion greens , torn into 4-inch pieces
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ onion , thinly sliced
• 0.25 teaspoons red pepper flakes
• 2 cloves garlic , minced
• salt and ground black pepper to taste
• 1 tablespoon grated Parmesan cheese , Optional

Instructions

1. 1 Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.
2. 2 Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
3. 3 Heat olive oil and butter in a large skillet over medium heat. 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 more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid has evaporated, 3 to 4 minutes. Season with salt and pepper.
4. 4 Sprinkle greens with Parmesan cheese to serve.

Nutrition per serving