4 Servings
2 lbs dandelion greens, stems removed and chopped 1/4 cup olive oil 2 large garlic cloves, smashed 1/2 tsp dried hot red pepper flakes 1/2 tsp salt 1. Cook greens in boiling salted water for 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, press out extra water. 2. Heat oil in a skillet under moderate heat, add garlic and cook about 30 seconds. Add greens, red pepper, and salt and sautee until all liquid is evaporated. Serve hot.
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