Simple Spring Pasta with Dandelion Greens

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Simple Spring Pasta with Dandelion Greens

Original recipe by Helen Labun Jordan. If you have the time homemade pasta enhances this dish.



  • 1 large bunch dandelion greens chopped (about 3 cups)
  • 1 large red onion diced
  • 4 Tbs. butter
  • 3 Tbs. white wine
  • Parmesan or other hard grating cheese
  • fresh mint (optional)
  • ¾ pound fresh pasta or dried tagliatelle
  • salt & pepper to taste


Bring a large pot of salted water to a boil. In a large skillet, cook red onion in 2 Tbs. of the butter until it begins to brown. While onion cooks, cook pasta according to package directions. Drain and add immediately to the onion the remaining 2 Tbs. butter, dandelion, and wine. Cook until greens have just started to wilt—it only takes a moment. Add salt and pepper to taste. Serve with cheese and freshly chopped mint.

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