Sautéed Dandelion Greens With Pasta

May 19, 2009 Published in the May 2006 issue of Portland Monthly

Sautéed Dandelion Greens With Pasta
Serves 4


1 pound ribbon pasta, such as bucatini or perciatelli
3 large garlic cloves, peeled
1 tsp anchovy paste
Pinch red pepper flakes
1/4 cup olive oil
4 cups packed, roughly chopped dandelion greens
¼ cup finely grated Parmigiano-Reggiano
Salt and freshly ground pepper to taste

1. Put a large pot of salted water on to boil. When the water is boiling, add the pasta.
2. Slice the garlic and mash it into a paste using the side of a knife blade. In a small bowl, mix the garlic with the anchovy paste and the red pepper flakes.
3. In a 12-inch sauté pan or skillet, heat the olive oil over medium-high heat. Cook the garlic, anchovy paste and red pepper flakes, stirring constantly, until just fragrant, about 30 seconds. Add the dandelion greens and sauté until wilted and tender, about 5 minutes. Turn off the heat and season with salt and pepper.
4. When the pasta is al dente, drain it, then mix it with the greens. Sprinkle Parmigiano-Reggiano onto the pasta and toss again.

Always taste fresh dandelion greens before cooking them, as their bitterness can vary greatly. If they are too bitter for your taste, blanch them in boiling water for 1-3 minutes before adding them to the sauté.

Filed under