Spicy Dandelion Greens

INGREDIENTS

1 Tbsp plus 1/2 tsp sea salt
2 lbs dandelion greens, about 8 cups
1/4 cup extra virgin olive oil
3 medium cloves of garlic, crushed
1/2 tsp dried red pepper flakes (to taste) or chopped chile pepper to taste
1/4 cup pine nuts (optional, but tasty)
1 Tbsp lemon juice

DIRECTIONS

In a pot large enough to hold the greens, bring water with 1 tablespoon sea salt to a boil.

Wash the greens well, removing any stems left on the leaves. Cut into rough 2-inch sections cross-wise (across the leaf). Boil the greens for 4 minutes, then drain in a colander and rinse well with cold water, pressing the leaves to remove as much moisture as you can.

Heat olive oil in a pan or a wok over medium-high heat until hot but not smoking. Add garlic and sautee for 30 seconds. Add the greens, pepper, pine nuts (if using), and a 1/2 teaspoon salt. Sautee for three minutes or until moisture is removed from greens.

Add lemon juice and continue to sautee for an additional minute, or until greens start to crisp a bit around the edges.

Makes 4 side-dish sized servings.