• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

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 dandelions used in this recipe are the long, dark green Italian style leaves that are increasingly available in supermarkets and farmers markets. If you can't find dandelion, use chicory or escarole. Cooking the greens in water first is a crucial step and will significantly lessen their bitter edge. The sweetness of the onion and the mild heat of the crushed red pepper the greens are later sauté with, balances them further.

• 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

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