Warm Dandelion Greens
List of Ingredients
2 ounces lean bacon (3-by-1/4-inch slices) diced
2 teaspoon olive oil
1 clove garlic, minced
12 cups dandelion greens, young, rinsed well and briefly shaken dry
2 tablespoon balsamic vinegar, or rice-wine vinegar
Recipe
Fry bacon in a large cast-iron skillet or Dutch oven over medium heat for 2 to 3 minutes, until edges curl. Remove from the skillet and drain on paper towels. Pour off excess fat from the skillet and add oil. Add garlic to cold oil and sauté 1 to 2 minutes, stirring occasionally, until light brown. Add rinsed greens (which are still damp), stir to coat them with the oil, cover pan and steam about 3 minutes, or until just limp. Add vinegar and bacon, toss lightly and serve at once on small plates or in bowls, garnished with flowers and small leaves (if using).
NOTE: Dandelion greens are at their best from first emergence through mid-spring, when the maturing leaves begin to turn tough. (If large, store-bought dandelion greens are used, blanch them for 1 to 2 minutes in boiling water before sautéing.)
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