DANDELION GREENS WITH SPAGHETTI:

Thanks to Jeffrey Newman for this recipe which he recommends as a spring recipe when dandelion greens are fresh and in season.

Ingredients:

• 1 lb or more fresh dandelion greens
• 2lb uncooked spaghetti
• 3 cloves garlic, minced
• 1 16oz can / 2 cups stewed tomatoes or pasta sauce
• 2 tablespoons olive oil

Clean the greens then boil them in a large pot of salted water until almost tender. Add the spaghetti to the pot and cook until al dente. Meanwhile sauté the garlic in the oil until lightly coloured. Add the tomatoes and simmer for 10-15 minutes. Drain the spaghetti and dandelions, top with the sauce. Optional: Add grated parmesan or romano and/or hot pepper flakes.

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