Dandelions with Garlic and Olive Oil The best dandelion greens are local varieties. They don't last long so don't dally before you enjoy them. Makes 4 servings.
	Ingredients: 1 pound dandelion greens 2 tablespoons extra-virgin olive oil 2 large cloves garlic, chopped Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Trim off the roots and the very bottoms of any tough stems. 2. Remove any leaves that are bruised or yellow. 3. Plunge leaves into a sink of cool water. 4. Swish around and drain in a colander. 5. Repeat process. 6. Bring a 4-quart pot of water and a tablespoon of salt to a boil. 7. Add the dandelions and cook 5 minutes. 8. Remove with a skimmer (if you want to save the cooking liquid) or drain in a colander. Gently squeeze out any excess moisture. 9. In the same pot, heat oil and add garlic over medium heat. 10. When the garlic is just turning golden, add the dandelion. 11. Toss well, coating with oil and garlic. 12. Add salt and pepper and toss again.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony