Sauteed Dandelion Greens

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yield: Makes 8 servings

active time: 30 min

total time: 40 min

Cicoria is a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Cicoria is a standard cooked green on menus all over Italy?it has a pleasing bitterness that's offset by the richness of the oil it's \r\nsautéed in...."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Cicoria is a standard cooked green on menus all over Italy?it has a pleasing bitterness that's offset by the richness of the oil it's \r\nsautéed in...."); }); } 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 sauté until coated with oil and heated through, about 4 minutes.

Cooks' note: Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag.

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