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Prep Time: 45 Minutes
Yields: 4 Servings

Dandelion greens contain an alphabet’s worth of vitamins.  For a super healthy spring salad, serve Dandelion greens warm, topped with grated Parmesan cheese. 

1 pound dandelion greens
1 quart water, divided
2 tbsps salt, divided
¼ cup cooking oil
½ cup chopped onions
1 clove garlic, minced
1 small dried hot chile pepper, seeded and crushed
salt and black pepper taste
granulated garlic to taste
grated Parmesan cheese

Separate and discard dandelion roots. Cut into 2-inch pieces then place in a large bowl. Add 3 cups water and 1½ tablespoons salt. Wash greens well in salted water then drain. In a medium saucepan, over medium-high heat, add greens, ¼ cup water and remaining ½ tablespoon salt. Cook greens uncovered for 10 minutes or until tender. Remove greens, drain and set aside. In a clean saucepan, heat oil over medium-high heat. Sauté onions, minced garlic and chile pepper 10 minutes or until onions are wilted. Add greens to mixture and gently stir to blend. Season to taste with salt, pepper and granulated garlic. Serve greens mixture with grated Parmesan cheese.















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