This recipe is adapted form Gourmet magazine. Finishing the dish with a sweet balsamic takes the edge off these delicious, but bitter greens.
4 large handfuls dandelion greens, tough stems removed, leaves chopped, well washed
2 tablespoons olive oil
2 large garlic cloves, chopped
1/4 red onion, cut into thin slivers.
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1 Tablespoon Aged Balsamic Vinegar
- Heat oil in a heavy skillet over moderate heat. Add onions and garlic, cook until onions are slightly tender.
- Add greens, red pepper flakes, and salt and sauté, stirring, for about 4 minutes.
- Drizzle with balsamic and serve.