The small young leaves are the most tender. Larger, older leaves are bitter. Clean and wash the leaves. Do not eat the stem or the flower. Cut the leaves in half. Heat the oil and garlic in a saucepan. Add the leaves, salt, and pepper. Cook about 12 minutes or until tender. Add water if it gets too dry. Serve hot.
- 2 lbs. fresh dandelion greens
- 2 cloves garlic
- 2 T. oil
- salt and pepper to taste
Mary Felberg
Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit.
Updated: 28 Nov 96