1 bunch Italian dandelion – stems removed, chopped into 1 inch pieces
4 cloves garlic – peeled and grated
1 medium heirloom tomato – cored and diced
2-3 Tablespoons olive oil
½ cup freshly grated parmesan or Romano cheese
1 lb. of penne pasta
salt to taste
While cooking pasta in boiling salted water, in a large heated skillet drop in chopped dandelions, tomatoes, and garlic and cook until greens are thoroughly wilted, remove from heat. Once pasta is cooked and drained combine greens and tomato mix with pasta, olive oil, and grated cheese. Serve warm.