Prep 10 mins
Cook 10 mins
Dandelion are a diuretic as parsley is So eat this food sparingly. They are good sources of magnesium, calcium, potassium, and Vitamins A and C. You can store buy or pick your own. Choosing tender leaves in the spring or fall, before the plant has set a flower bud. Pick nice healthy leaves that has been grown in organic soil. No insecticides, herbicides and chemical fertilizers.
- 6 cloves garlic
- 8 ounces sliced mushrooms
- 1⁄4 cup olive oil
- 14 ounces vegetable broth or 14 ounces chicken broth
- 3 cups dandelion greens, cooked gently
- black pepper
- 1 lb pasta, cooked
- 1 teaspoon fresh thyme
- romano cheese
- Saute garlic in oil until golden, remove garlic set aside.
- Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
- Toss with the pasta, garlic and sprinkle with the lots of cheese.
Delicious broth! Really does take a lot of the bitter out of the greens. The only change I made was to use part bacon grease for the olive oil. This is a versatile recipe; I'll probably make this with chard or spinach next time. (I used to like dandelion greens more than I do now!) Good recipe-thanks~