Monday, October 22, 2012

Dandelion Greens with Currants and Pine Nuts

2 tbsp olive oil
1 garlic clove, finely chopped
1 lb dandelion greens, ends trimmed, roughly chopped
salt and pepper to taste
3 tbsp dried currants and toasted pine nuts
lemon wedges

Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds. Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

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