Quick, easy, bold and peppery, this recipe makes for a mouthwatering side dish in less than 5 minutes. The secrets to its flavor are to slightly caramelize the onions and green pepper; and to withhold the garlic until the second half of cooking, leaving it somewhat fresh, to get the greens really garlicky. We recommend serving these pungent dandelions alongside a mound of mash potatoes, layered in a sandwich, or rolled up in a taco.
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
½ green bell pepper, chopped
1 large bunch of dandelion greens, washed and roughly chopped
½ of a lemon, sliced into two quarters, for juice
3 large garlic cloves, minced
1 teaspoon sea salt
2 tablespoons toasted pumpkin seeds, optional
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.”
REVALON says: WILL TRY
David says: interesting
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