Garlicky Dandelion Greens

I'm a little late to the game this year, but I have been so excited about gardening these past two weeks. The warm weather, sun and scent of lilacs may have a little bit to do with my enthusiasm, but every day I'm out there seeding, weeding, watering, weeding, planting, and, well, weeding. It's only May, but already, I'm pulling up dandelions like this.

Fortunately for me, where most people see weeds, I see dinner. 

If you like arugula or rocket, you'll probably dig dandelion greens. Regardless of how they are prepared, dandelion greens have a bitter taste. You can eat dandelion greens raw or cooked, or even juiced. Throw a couple in your morning smoothie - they are a nutrition powerhouse, filled with vitamins, calcium and iron. 

For me, dandelion greens nearly always get the Italian treatment, sauteed in olive oil with lots of garlic and chili pepper flakes. Cooked down like this, you can toss the greens with pasta, or maybe with some warmed cannellini beans and a hunk of cheese, or go with my favorite: garlicky dandelion greens served over eggs and toast. 

You may never look at weeding the same.

Garlicky Dandelion Greens

Always harvest dandelion greens from an area you know to be unsprayed, then rinse them well. 

1 bunch dandelion greens, washed, dried, and chopped into 1" pieces

Olive oil

1-2 cloves garlic, minced

Chili pepper flakes to taste

Salt and pepper

Warm 1-2 Tbls. olive oil in a pan. Add garlic and cook gently for 1 minute over medium or medium-low heat (don't burn the garlic). Add chili pepper flakes, then the greens. Saute until wilted, then add about 3-4 Tbls. water. Let most of the water bubble away. Serve the warm garlicky greens as you please.