Active Time

　　30 min

　　Total Time

　　40 min

　　Cicoria is a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.

　　

Ingredients

Makes 8 servings

　　3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces

　　1/2 cup extra-virgin olive oil

　　5 large garlic cloves, smashed

　　1/4 to 1/2 teaspoon dried hot red-pepper flakes

　　1/2 teaspoon fine sea salt

　　

Step 1

Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.

　　

Step 2

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

　　

Nutrition Per Serving

Per serving: [198] calories

　　[15] g fat ([2] g saturated)

　　[0] mg cholesterol

　　[245] mg sodium

　　[16] g carbohydrates

　　[6] g fiber

　　[5] g protein

　　#### Nutritional analysis provided by [Nutrition Data](http://www.nutritiondata.com/facts/recipe/841219/2?mbid=HDEPI)

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/841219/2?mbid=HDEPI) ›

　　Cooks' note:

　　Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag.