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Dandelion Greens with Currants and Pine Nuts

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 15 mins
Yield Serves 6

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.