| DANDELION GREENS WITH TOASTED GARLIC AND LEMON |
2 Tbsp olive oil
2 Tbsp butter
5 to 10 cloves garlic, peeled and sliced
1 bunch dandelion greens
Salt and freshly ground black pepper
One lemon, quartered
Heat the oil and butter together, over medium heat, in a 10 or 12-inch
skillet. When the butter foam subsides, toss in the garlic and cook,
stirring frequently, until it becomes light brown and crunchy; this will
take 5 minutes or so. Do not let the garlic burn. Remove it from the
skillet with a slotted spoon.
Chop the dandelion greens coarsely, raise the heat to high, and sauté
the greens until they are tender but not mushy, about 5 minutes.
Season to taste and remove to a bowl; if any pan drippings remain,
pour them over the greens. Top with the toasted garlic and serve with
the lemon wedges.
From Leafy Greens, by Mark Bittman
