Dandelion greens have become my new favorite seasonal green – I’m not sure how much longer I’ll be able to find them, but until they run out, I’ll be buying them. This batch, from the Farmer’s market, were a bit tougher than the ones I bought at Nob Hill so I decided to cook them a bit. They were still a bit hard but they were pretty tasty.
1 bunch dandelion greens, finely chopped
Saute the onions and garlic in some frying pan. Add the dandelion greens and cook them down until they have softened. Season with salt and pepper.