Roman Style Frisée and Dandelion Greens

February 24, 2007

Roman Style Frisée and Dandelion Greens

Philippe, TCSA

1 handful frisée, coarsely chopped
1 handful dandelion, coarsely chopped
olive oil
onion, chopped
garlic, crushed
tomato sauce or fresh tomato, chopped
capers, chopped
parsley, chopped
thyme
salt and pepper to taste

Steam or boil the greens until tender. Drain.
Sauté onion in oil until transluscent. Add garlic, tomato, capers, parsley and thyme. Cook until it begins to thicken. Add cooked greens, salt and pepper. Stir and serve.

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