Dandelion Greens with Currants and Pine Nuts
Photo: Iain Bagwell; Styling: Kevin Crafts
How to Make It
Step 1
1
Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.
Step 2
2
Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.
Step 3
3
Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
About 2 tbsp. extra-virgin olive oil, divided
1 garlic clove, finely chopped
1 pound dandelion greens, ends trimmed, roughly chopped (about 2 1/2 qts.)
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons dried currants
3 tablespoons toasted pine nuts
Lemon wedges (optional)
Directions
Step 1
1
Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.
Step 2
2
Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.
Step 3
3
Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.
Step 4
4
Note: Nutritional analysis is per serving.
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