Dandelions

I'd seen the recipes and had kept them at skeptical distance, but these days, considering the level of my bank account and the amount of dandelions in the backyard, I thought might as well try my luck at the proverbial free lunch.

As it turns out, it's not too bad, and tomorrow I may collect more from my neighbour's yard (my backyard is little and I have used up all the dandelions) to make a second batch. Actually, it tastes quite a bit like kale, but with a thinner texture.

Easy and fast:
clean the dandelions (however much you may find in the yard) thoroughly to get rid of the dirt. Chop them in 1-inch strips, without roots. Blanch them in 2 cups of boiling water for 3-4 min. Drain and set aside.
In a skillet, heat a bit of olive oil and throw in 2 minced garlic cloves for 30 seconds. Add the dandelions and cook for about a minute, making sure the oil covers the dandelions.
And there you go! A nice side dish!