Sautéed Dandelion Greens

Dandelion greens are my favorite sautéing green, aside from broccoli rabe (rapini). They're a little bitter, but they pair perfectly with rich dishes (like mac & cheese!).

















For a side dish for four people:
2 bunches dandelion greens, bottom 3" trimmed
4 cloves garlic, minced
red pepper flakes
olive oil
salt
parmesan, grated (optional)

Bring a large pot of water to a boil. Add salt, then the greens. (I read once that adding salt before the water boils can cause pitting on the bottom of the pot.) Return to a boil, and cook for 1-2 minutes. Drain and shock with cold water to stop cooking. Squeeze out excess water.

Heat olive oil in a skillet. Gently sauté the garlic. Add in the greens, some red pepper flakes, and some salt. Toss around until it's all warm. Top with grated parmesan if desired.