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

Instructions:

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.

Source: http://www.epicurious.com/recipes/food/views/Sauteed-Dandelion-Greens-242014