Sautéed Dandelion Greens
Dandelion greens are one of my favorite bitter greens but I find that they are not often used. My mother tells me stories of my great grandmother going to the backyard to pick dandelion greens to make a salad so maybe that's why I've always loved them. This is a really simple sautéed version of the greens that is a great side dish on its own or you can make it ahead and have it on hand to stir into pastas, soups or even serve it with some scrambled eggs on toast.
4 Servings
Your Time: 20 minutes
2 bunches dandelion greens, cleaned and dried
3 tablespoons extra virgin olive oil
6 large cloves garlic, thinly sliced
1/4-1/2 teaspoon Calabrian chile paste or red pepper flakes
1/4 cup dry white wine
Kosher salt, to taste
In a large sauté pan over medium-high heat add the olive oil. When the oil is hot add in the garlic and chile paste. Start with 1/4 teaspoon of the chile paste; you can add more to taste depending on how spicy you want your greens. Saute the garlic and paste for 2-3 minutes, or until the paste melts into the oil and the garlic is cooked but not yet brown. Add in the dandelion greens in batches, add more greens as the others cook down and make room in the pan. Once all the greens are in the pan add in the white wine. Bring the mixture to a gentle simmer over medium-low heat and cook about 10 minutes or until the wine is almost completely evaporated and the greens are tender. Season with salt and additional chile paste to taste. Serve immediately or cool and store in an airtight container in the refrigerator for up to 5 days.