Dandelion Greens with Currants and Pine Nuts

Dandelion Greens with Currants and Pine NutsRecipe
Photo: Iain Bagwell; Styling: Kevin Crafts
Serves 6


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About 2 tbsp. extra-virgin olive oil, divided
1 garlic clove, finely chopped
1 pound dandelion greens, ends trimmed, roughly chopped (about 2 1/2 qts.)
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons dried currants
3 tablespoons toasted pine nuts
Lemon wedges (optional)


Prep: 15 Minutes

1. Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.

2. Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.

3. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

Note: Nutritional analysis is per serving.

Created date

February 2010

Nutritional Information

Calories 113
Caloriesfromfat 62 %
Protein 2.7 g
Fat 7.9 g
Satfat 1 g
Carbohydrate 11 g
Fiber 2.9 g
Sodium 96 mg
Cholesterol 0.0 mg