Dandelion Greens with Onion, Jalapeno, and Parmesan Cheese

• 1 pound dandelion greens
• 1 cup chopped onion
• 3 clove garlic, minced
• 1 chopped jalapeno
• 1/4 cup olive oil
• Salt and pepper
• Parmesan cheese

Discard dandelion green roots; wash greens well in salted water.

Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and jalapeño pepper in oil. Drain greens; add to onion garlic mixture.

Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese and scrambled eggs.

Serves 4