Photo: Iain Bagwell; Styling: Kevin Crafts
YieldsServes 6Prep Time15 mins

How to Make It

Step 1
1

Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.

Step 2
2

Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.

Step 3
3

Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

  About 2 tbsp. extra-virgin olive oil, divided
 1 garlic clove, finely chopped
 1 pound dandelion greens, ends trimmed, roughly chopped (about 2 1/2 qts.)
 1/8 teaspoon kosher salt
 1/8 teaspoon freshly ground black pepper
 3 tablespoons dried currants
 3 tablespoons toasted pine nuts
  Lemon wedges (optional)

Directions

Step 1
1

Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.

Step 2
2

Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.

Step 3
3

Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

Step 4
4

Note: Nutritional analysis is per serving.

Dandelion Greens with Currants and Pine Nuts