Sauteed Dandelion Greens

Ingredients

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Dandelion greens

  Raw

  8 cup, chopped or 440g

• Garlic

  Raw

  5 clove or 15g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Remove the lower stems of the dandelion greens and discard. Cut the leaves crosswise into 2 inch pieces
2. Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
3. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and saut until coated with oil and heated through, about 4 minutes.