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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
