Makes: 4 servings
Time: 15 minutes
The first measure of garlic mellows as it cooks with the greens; it’s the second that adds a real kick. Substitute minced ginger for the second addition of garlic if youl like.
Other vegetables you can use: broccoli raab, gai lan, beet greens, turnip greens, chard, bok choy, tatsoi, kale or collards (separate thick stems as needed), cabbage, or spinach. Recipe from How to Cook Everything.
1/4 cup extra virgin olive oil
1/4 cup thinly sliced garlic (5 or 6 cloves), plus
1 teaspoon minced garlic, or more to taste
1/2 teaspoon hot red pepper flakes, or to taste
Salt and freshly ground black pepper
1 pound dandelion greens with stems, well washed and roughly chopped
1/2 cup chicken, beef, or vegetable stock
Lemon wedges for serving
1. Put the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the sliced garlic, pepper flakes, and some salt and black pepper and cook
for about 1 minute.
2. Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.
3. Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; add the minced garlic, cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.
Dandelion Greens with Capers. Reduce the sliced garlic by half and eliminate the pepper flakes and minced garlic. In Step 2, after the greens wilt, stir in 2 tablespoons drained capers. Drizzle with red or white wine vinegar and omit the lemon wedges.