Dandelion Greens with Garlic is a vibrant and nutritious dish that celebrates the earthy flavors of dandelion greens while adding a delightful garlicky twist. This recipe brings out the best in these nutrient-rich greens, making it a perfect side dish or a light meal on its own.

Ingredients

• 1 bunch of fresh dandelion greens (about 8-10 ounces)
• 3 cloves of garlic, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon lemon juice (optional, for a tangy kick)

Directions

1. Rinse the dandelion greens thoroughly under cold water to remove any dirt or grit. Pat them dry with a kitchen towel and trim off any tough stems or wilted leaves. Tear the leaves into bite-sized pieces and set them aside.
2. Heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, and sauté for about a minute until the garlic turns golden brown and fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the dandelion greens to the skillet, tossing them gently to coat them with the garlicky oil. Sprinkle with salt and pepper to taste. Cook for about 3-5 minutes, stirring occasionally, until the greens wilt and become tender.
4. If desired, drizzle the lemon juice over the cooked greens and give them a final toss to incorporate the citrusy flavor. The lemon juice adds a tangy brightness to the dish.
5. Transfer the dandelion greens with garlic to a serving dish, and serve immediately as a side dish alongside roasted meats or grilled fish. They also work well as a topping for toasted bread or a bed for poached eggs.

Enjoy the delicious and nutritious dandelion greens with garlic, savoring the wonderful combination of flavors and textures that this simple recipe offers.