Name: Sauteed Dandelion Greens
Cook time: 30 min
Total time: 40 min
Yield: Makes 8 servings
Ingredients: 3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces; 1/2 cup extra-virgin olive oil; 5 large garlic cloves, smashed; 1/4 to 1/2 teaspoon dried hot red-pepper flakes; 1/2 teaspoon fine sea salt

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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.

Cooks' note:

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

Recipe notes

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