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SPICY DANDELION GREENS
2 lb dandelion greens,stems removed, leaves cut crosswise in 4" pieces
1/4 cup extra-virgin olive oil
2 large garlic cloves, smashed
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt
Cook greens in a pot of boiling salted water until ribs are tender, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
Heat oil in a over moderate heat, then cook garlic, stirring, until pale golden, increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated. This is often known as "Florentine" style and can be used for spinach (which doesn´t need to be pre-cooked) or any other greens. Makes 4 side dish servings |
