Recipe developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.
Ingredients
- 1 tablespoon olive oil
- 2 clove garlic thinly sliced
- 1 bunch Dandelion Greens washed, trimmed & chopped *Substitute with Other Leafy Greens such as Swiss Chard, Kale or Spinach
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- salt and pepper to taste
Servings:
Units:
Instructions
- Heat oil in a large sauté pan over medium heat
- Add garlic. Cook, stirring often, until garlic is golden brown and fragrant
- Add greens in batches. Cook until wilted before adding more greens
- Once all greens are in pan continue to cook, stirring occasionally, until tender
- Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper
- Serve as a side or on top of your favorite on a grain. Enjoy!
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