Ingredients

serves 4

　　2 tablespoons extra-virgin olive oil

　　1 1/2 cups thinly sliced Vidalia onion

　　1/8 teaspoon sugar

　　1 garlic clove, sliced

　　1 tablespoon sherry vinegar

　　3 bunches dandelion greens, stemmed (about 7 ounces)

　　1/8 teaspoon coarse salt

　　Freshly ground pepper

　　

Step 1

Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally, 2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.

　　

Step 2

Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.

　　

FIT TO EAT RECIPE

Step 3

(Per serving)

　　

Step 4

Calories: 107

　　

Step 5

Fat: 7g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 10g

　　

Step 8

Sodium: 81mg

　　

Step 9

Protein: 2g

　　

Step 10

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.