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Dandelion greens are quite bitter, so the addition of creamy pine nuts and sweet currants is a great balance for this spring greens recipe.
- 1 lb organic dandelion greens, ends trimmed, roughly chopped
- 1/8 teaspoon kosher salt
- 3 Tablespoons dried currants
- 1 tsp. fresh lemon juice
- 2 Tablespoons extra-virgin olive oil, divided
- 1 garlic clove, finely chopped
- 1/8 teaspoon freshly ground black pepper
- 3 Tablespoons toasted pine nuts
Heat 1 Tablespoon of olive oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds. Add dandelion greens in batches, turning frequently with tongs and 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. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 Tablespoon more oil and 1 tsp. of lemon juice.Recipes Home
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