Inspired by SavoringItaly.com

1 Veggie Box share of Italian dandelion greens

1 Tablespoons of extra-virgin olive oil

1 Veggie Box young garlic clove, thinly sliced

½ teaspoon of red hot pepper flakes optional

Sea salt to taste

Lemon juice to taste

1 Veggie Box share of Italian dandelion greens 1 Tablespoons of extra-virgin olive oil 1 Veggie Box young garlic clove, thinly sliced

Start by trimming about ½ inch off the stems of the dandelion greens. Cut into 3 inch sections, leaving the tops a bit longer.



Thoroughly wash the dandelion greens in cold water and drain them.



In a medium saucepan, bring salted water to a boil (I use 1 teaspoon of salt). Add the greens and cook them uncovered for approximately 8-10 minutes. This will help reduce the bitterness and soften the greens.



Once cooked, drain the greens well in a colander. Let them cool a bit and gently squeeze out any excess water.



Heat the olive oil in a sauté pan over medium heat.



When the olive oil begins to shimmer, add the sliced garlic and red hot pepper flakes (if using). Don't let the garlic brown as they'll get bitter.



Once the garlic becomes aromatic, add the dandelion greens to the pan. Toss the dandelion greens in the olive oil, stirring with a wooden spoon.



Cook the greens until they reach a tender consistency (approximately 5 minutes). They already are cooked from boiling, so shouldn't take too long to get them more tender in the pan. If you like them mushy, you could cook them even longer.



Check the stems of the dandelion greens, and when they are tender to the bite, transfer them to a plate. Check the seasoning, and add more salt, to your taste, if you like. Drizzle them with a squeeze of fresh lemon juice (optional).