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.
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.
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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.