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This dish combines two of spring's specialties, green garlic and dandelion greens. Green or spring garlic is immature regular garlic. It is juicier and less pungent than cloves of garlic. Another advantage of green garlic is that you can cook it a while without it getting bitter on you.
Take 4-5 stalks of green garlic, slice off the most fibrous part of the tops, and slice the garlic as you would green onions.
Saute in olive oil along with a few chopped mushrooms and some diced red bell pepper or crookneck squash (mainly for color). Add one bunch of washed and chopped dandelion greens, stems included, either green or red variety. Add a few splashes of water and balsamic vinegar to the pan and cover to wilt the greens. Simmer for five minutes or so or until the greens are tender. Before serving, toss with olive oil and grated Parmesan cheese. Serves 3-4 as a side dish. (This also goes great served over cooked rice!)