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Photo: Iain Bagwell; Styling: Kevin Crafts Photo by: Photo: Iain Bagwell; Styling: Kevin Crafts

Dandelion Greens with Currants and Pine Nuts

Sunset MARCH 2010

  • Yield: Serves 6
  • Prep time:15 Minutes

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 62%
  • Protein: 2.7g
  • Fat: 7.9g
  • Saturated fat: 1g
  • Carbohydrate: 11g
  • Fiber: 2.9g
  • Sodium: 96mg
  • Cholesterol: 0.0mg
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Dandelion Greens with Currants and Pine Nuts recipe

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