The Dandelions are one of my favorite vegetables.
You can buy them in many different forms, from salads and soups to stews and soupy dishes.
And you can also eat them raw, or cooked and made into salads.
But the dandelions can be quite messy and messy-eating them raw.
So to prepare them the best way, we need to get the whole dandeloid family together and work out how to make them all.
The Process: I first cooked the greens to make sure they were crisp and tender and also to give them some flavor.
I sauteed the greens with garlic and onion and then drained them.
I added the dill, parsley and thyme to the saute.
I then chopped them up and fried them in oil and butter.
After frying them, I added them to a large frying pan and browned them on all sides.
The dill and parsley were left out to let the flavors seep in.
Once the greens were browned, I sprinkled some dried oregano and cayenne on top.
Next I added a generous drizzle of olive oil, cayennes and salt.
I let them cook for about 10 minutes, until they were lightly golden brown.
Then I added some chopped cilantro to each one.
As the greens cooked, I served them with a homemade salad and I topped them with some green olives, cilantro, avocado and feta cheese.
Ingredients: 1 lb. fresh dandeloids (about 1 pound and 10 ounces) Cooked greens, optional Garlic, chopped Tomato, sliced Avocado, diced Mixed herbs Dill, Parsley, Thyme Oregano, cumin Salt, black pepper Cooking Directions: Add 1/4 cup olive oil and saute until lightly golden and crisp, about 10-15 minutes.
Add the greens, garlic and herbs, cook for another 10-12 minutes until softened.
Add a generous amount of salt and pepper and cook for a minute.
Remove from the heat.
Season with dried oregono and add 1/2 cup salt.
Season with black pepper and serve.
If you are making this for a party, use a dandelione, as the greens are delicious to eat alone.