Lunch: Sautéed Spicy Dandelion Greens and Onions

Recipe by /contributors/gina-marie-miraglia-eriquez Dandelions are one of the first greens to appear in the spring and their slightly bitter flavor has long been welcomed as a counterpoint to the richness of the meat they're often served with. The dandel

Ingredients

4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoons unsalted butter
2 large onions, halved and thinly sliced
4 large garlic cloves, coarsely chopped
1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper

Instructions

Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

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