Dandelion Greens with Toasted Garlic & Almonds

INGREDIENTS

• 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

• PREPARATION

  1. 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.
  2. 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.

  3. NUTRITION

     Per serving: 185 calories; 15 g fat ( 2 g sat , 10 g mono ); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 208 mg sodium; 423 mg potassium.

(Source: eatingwell.com)