¼ cup pine nuts4 cloves garlic, peeled and sliced2 Tbs. olive oil2 oranges1 lb. dandelion greens, trimmed and cut into 2-inch lengths (8 cups)
1 Tbs. balsamic vinegar
1. Place pine nuts, garlic slices, and olive oil in small skillet, and cook over low heat 20 minutes, or until pine nuts and garlic are golden brown.
2. Meanwhile, stand 1 orange upright, and remove peel and pith with knife, following curve of fruit from top to bottom. Cut sections along membranes as if slicing out a wedge, and release wedges one by one. Repeat with remaining orange, and set aside.
3. Place dandelion greens in large bowl. Pour hot oil with garlic and pine nuts over dandelion greens, and toss with tongs until leaves are wilted. Add balsamic vinegar, and toss to coat. Divide among serving plates, and top with orange segments.
Serves 4
Vegetarian Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2012.