Italian Dandelion Greens

September 22, 2008

Italian Dandelion Greens

Sara Jones, Tucson CSA

½ yellow onion, chopped
1 bell pepper, chopped
2 large tomatoes, or ½ can stewed tomatoes
3 cloves garlic
1 bunch dandelion or other greens, washed and roughly chopped
¼ cup chopped olives and/or capers
2+ tablespoons goat cheese
Red pepper flakes, to taste
1 tablespoon olive oil
Salt and pepper to taste
Drizzle balsamic vinegar

In a large skillet, heat oil over medium high heat. Add onion
and pepper and sauté for about five minutes. Add garlic, greens,
tomatoes, olives/capers and red pepper flakes. Stir well and
cover, reducing heat to medium low. Cook about 10 minutes,
stirring occasionally to prevent sticking.

When greens and tomatoes are well cooked, remove from heat,
sprinkle with salt and pepper and drizzle with a little balsamic vinegar.
Stir well. Add goat cheese and serve over cooked pasta, toasted bread or
cooked wheat berries.

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