**Makes 4 small servings, but my husband and I ate this as 2 larger servings**
- One bunch dandelion Greens
- One large bunch Broccolini or two small bunches
- 1/4 cup diced shallots
- 2 cloves garlic, roughly diced
- 1 teaspoon butter
- 1 tablespoon olive oil
- 2 tablespoons water, separated
- 1 lemon cut in half
- 1 teaspoon salt, +extra to sprinkle for flavor
- 1/2 cup grated parmesan
- Remove dandelion roots and cut dandelion greens into 2 inch pieces.
- Soak greens in a large bowl of cold water with 1 teaspoon of salt for 10-minutes
- Cut stalks off broccolini. You want to mainly use the florets for this recipe.
- Heat butter in a large pan over medium heat. Add garlic and cook for a minute or two until it becomes fragrant and starts to brown a bit.
- Add olive oil and let it heat up just a bit.
- Add shallots and lower heat just a bit. Cook shallots until they start to brown a little bit.
- Add broccolini to pan. If the pan seems very dry, add one tablespoon of water after adding the broccolini – you do not need to use more oil. Bring the heat back up to medium and cook broccolini until the florets start to crisp a bit.
- Drain the dandelion greens and add them to the pan. Do not dry the dandelion greens – just drain them. The moisture on the leaves will help the cooking process.
- Cook for about another 5-minutes, until the dandelion leaves begin to wilt.
- Squeeze half of a lemon onto the greens and mix well.
- Serve warm, topped with parmesan