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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Saute garlic in oil until golden, remove garlic set aside.
2. Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
3. Toss with the pasta, garlic and sprinkle with the lots of cheese.
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