Monday, August 27, 2012

Sauteed Dandelion Greens

3 lbs dandelion greens, tough stems discarded, cut into 2 inch pieces.
½ cup extra virgin olive oil
5 garlic cloves, smashed
Red pepper flakes to taste
Sea salt to taste

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.


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