Dandelion Greens with Double Garlic
  • ¼ cup extra virgin olive oil
  • 6 cloves of garlic, sliced
  • ¼ teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 pound dandelion greens with stems, washed and roughly chopped
  • ½ cup vegetable stock
  • 1 clove of garlic minced
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the sliced garlic, pepper flakes, and some salt and black pepper and cook for about 1 minute. The garlic should soften and become fragrant.
  2. Add the greens and stock. Cover and cook until the greens have wilted slightly, about 5 minutes.
  3. Remove the lid, but continue to cook and stir until the liquid has all but evaporated, about 5 more minutes. Add the minced garlic and cook for 1 more minute. Adjust seasonings and serve.
Recipe by Sweet Love and Ginger at http://www.sweetloveandginger.com/mark-bittmans-dandelion-greens/