Sautéed Dandelion Greens

The boy and I were on our usual Saturday jaunt on 9th Street to shop for dinner and pick up lunch at Lorenzo’s. We were on the lookout for asparagus, when we stopped at Pat and Larry’s stand. They had fat bundles of dandelion greens that looked good enough for us to change our minds about the asparagus. Some olive oil, thinly sliced garlic (think Paul Sorvino in “Goodfellas”), half a lemon, and crushed red pepper in a sauté pan and you’re good to go! 

• 2 tablespoons olive oil
• 4 garlic cloves, sliced very thin
• 1 teaspoon crushed red pepper flakes
• 1 large bunch dandelion greens, washed, chopped, and run through a salad spinner
• 1/2 cup chicken stock
• juice of half a lemon
• kosher salt and pepper
• splash cider vinegar

1. In a large sauté pan on medium heat, add olive oil, stir in garlic and crushed red pepper, and stir frequently until garlic is golden. Add chopped dandelion greens and toss to coat.
2. Add broth and simmer until broth is almost completely absorbed. Squeeze in the juice of half a lemon, add the splash of cider vinegar, stir. Serves four.