8 Servings 15 min Cook
1/2 Tsp Crushed Red Pepper Flakes
1/2 Cup Olive Oil
13 2/3 Grams Dandelion Greens
5 Clove Garlic
1/2 Tsp Salt
Remove the lower stems of the dandelion greens and discard.
Cut the leaves crosswise into 2 inch pieces
Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes.
Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds.
Increase heat to medium-high, then add greens and sea salt and saut until coated with oil and heated through, about 4 minutes.
