Spicy Sauteed Dandelion Greens Recipe at Epicurious.com

By pattie_d

In Rome, this is a typical way of preparing bitter greens.

Ingredients

• 2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• 1/2 teaspoon dried hot red pepper flakes
• 1/2 teaspoon salt

Details

Adapted from epicurious.com

Preparation

Step 1

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sautstirring, until liquid greens give off is evaporated, about 4 minutes.