Dandelion Greens with Double Garlic

Adapted from Mark Bittman

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Dandelion Greens with Double Garlic

Sides

Serves: 2

Ingredients

1/4 cup extra virgin olive oil (I use 1 tablespoon)

1/4 cup (5-6 cloves) thinly sliced garlic (I use 2 cloves)

1 teaspoon minced garlic, or more to taste

1/2 teaspoon hot red pepper flakes, or to taste

Salt and freshly ground black pepper

1 pound dandelion greens with stems, well washed and roughly chopped

1/2 cup chicken, beef, or vegetable stock (I use better than bouillon, chicken)

Instructions

1

Put the olive oil, garlic, and pepper flakes in a large, deep saucepan with a lid over medium-high heat. Heat the oil until garlic is fragrant.

2

Add the greens and stock; season with salt and pepper; cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.

3

Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more.

4

Add the minced garlic and a drizzle of olive oil, and cook for 1 minute more. Taste for seasoning and add salt, as needed.

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Dandelion Greens with Double Garlic

Adapted from Mark Bittman