Dandelion Salad with Warm Pecan Vinaigrette

2 bunches dandelion greens, tough stems discarded
3 T extra virgin olive oil
4 stalks green garlic or 3 cloves garlic, finely chopped
1/4 cup pecans, coarsely chopped
1.5 T balsamic vinegar
1 t salt
1/4 t pepper

Cut top 5 inches from greens and transfer to a large heatproof serving bowl. Cut remaining greens into 3/4 inch slices and add to bowl.

Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt, and pepper. Pour hot vinaigrette over greens and toss to combine.

Source: adapted from The Gourmet Cookbook by Reichl et al

Spicy Sauteed Dandelion Greens

2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces
1/4 cup extra-virgin olive oil
2 large garlic cloves, smashed
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

Source: Gourmet, March 2003

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