Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.
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.
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.
This was tasty for what it was - a noble attempt to dress up a bitter green. I blanched the leaves first to take out some of the bitterness, and the currants and pine nuts did help; but if I made this again it would be with a different green. It's not the recipe's fault that it wasn't that good, but even 3 stars is generous.
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