Dandelion Greens with Toasted Garlic & Almonds
This salad recipe works for just about any green, but we especially love it with the light bite of assertive greens like dandelion or escarole. If you want to make it with mellower greens like chard or spinach, skip the blanching (Step 1), which is included to tame the bitter flavor.
Yield: 4 servings, about 1/2 cup each
Active Time: 25
Total Time: 25
- 1 large bunch dandelion greens or 1 head curly endive, escarole or chicory, trimmed and coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 4 scallions, thinly sliced, whites and about 2 inches of the greens only
- 1/3 cup sliced blanched almonds, toasted
- 1/4 teaspoon salt
- Bring a large pot of water to a boil. Drop greens into the boiling water and cook until bright green, stirring once or twice, 30 seconds to 2 minutes, depending on the type of greens. Drain in a colander, then rinse well with cold water. Drain again, pressing on the greens to remove excess water.
- Heat oil in a large skillet over medium-high heat. Add garlic and scallions; cook, stirring, until the garlic starts to turn golden brown, 30 seconds to 2 minutes. Add the greens and cook, stirring, until tender and heated through, 1 to 3 minutes. Stir in almonds and season with salt. Serve immediately.
Nutrition Bonus: Vitamin A (162% daily value), Vitamin C (53% dv), Calcium (19% dv), Iron (17% dv)
1 Carbohydrate Serving
Exchanges: 1 vegetable, 3 fat