Active Time

　　20 min

　　Total Time

　　20 min

　　Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry.

　　

Ingredients

Makes 4 to 6 (side dish) servings

　　1/4 cup extra-virgin olive oil

　　3 garlic cloves, thinly sliced lengthwise

　　1/3 cup sliced almonds (1 ounce)

　　1/2 cup golden raisins

　　2 tablespoons Sherry vinegar

　　1/2 teaspoon sugar

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 pound tender young dandelion greens, any tough stems discarded

　　

Step 1

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.

　　

Step 2

Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.