Community Supported Recipe Box
Sautéed Dandelion Greens
Cicoria is a standard cooked green on menus all over Italy -- it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.
- 1 bunch dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
- 1/6 cup extra-virgin olive oil
- 2 large garlic cloves, smashed
(or you can use 5 garlic flowers, cut into thin slices)
- 1/4 teaspoon dried hot red-pepper flakes
- pinch fine sea salt
season: spring, summer
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.
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.
Adapted from Gourmet, April 2008, By Gina Marie Miraglia Enriquez