Created By: Gourmet Cookbook
Difficutly: very easy
Time: 25 Min
Portion: 6 servings
Ingredients:
2 pounds dandelion greens (2 large bunches) tough stems removed
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
1/4 cup pecans, coarsely chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Cut top 5 inches from greens and transfer to a large heatproof serving bowl. Cut remaining greens into 3/4 inch slices and add to bowl.
Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt and pepper. Pour hot vinaigrette over greens and toss to combine.