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Dandelion Greens with Currants and Pine Nuts

Serves 6

Prep Time
15 mins

Dandelion Greens with Currants and Pine Nuts

Photo: Iain Bagwell; Styling: Kevin Crafts
  About 2 tbsp. extra-virgin olive oil, divided
 1 garlic clove, finely chopped
 1 pound dandelion greens, ends trimmed, roughly chopped (about 2 1/2 qts.)
 1/8 teaspoon kosher salt
 1/8 teaspoon freshly ground black pepper
 3 tablespoons dried currants
 3 tablespoons toasted pine nuts
  Lemon wedges (optional)
Step 1

Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.

Step 2

Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.

Step 3

Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 113Calories from Fat 62
% Daily Value *
Total Fat 7.9g13%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 96mg4%
Total Carbohydrate 11g4%

Dietary Fiber 2.9g12%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.