Dandelion Greens with Currants and Pine Nuts Recipe

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)

Step 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

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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories113

% Daily Value *
Total Fat 7.9g11%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 96mg5%
Total Carbohydrate 11g4%

Dietary Fiber 2.9g11%
Protein 2.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Dandelion Greens with Currants and Pine Nuts