Sauteed Dandelion Greens
A classic Italian-style preparation of fresh dandelion greens, sautéed with garlic and red pepper flakes in extra virgin olive oil. This healthy and slightly spicy side dish makes the most of these nutritious wild greens.
Ingredients
- •3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
- •½ cup extra-virgin olive oil
- •5 cloves large garlic cloves, smashed
- •¼ teaspoon dried hot red-pepper flakes
- •½ teaspoon fine sea salt
Cooking Instructions
- 1.
Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
10 min
- 2.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.
5 min
