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Salads

Wilted dandelion greens with bacon

Wilted dandelion greens with bacon
Kirk McKoy / Los Angeles Times

"But they're weeds." My much better half is not, shall we say, "adventurous" when it comes to greens: A "real" salad is built around a wedge of iceberg or chopped romaine. Stewed collards are fine for New Year's Eve, and ... Read more

Total time: 20 minutes | Serves 2 to 4
  • 1 tablespoon olive oil
  • 3 slices applewood- smoked bacon, cut crosswise into 1/2-inch strips
  • 3 cloves garlic, coarsely chopped
  • 1 (1-pound) bunch dandelion greens, trimmed and torn into 3- to 4-inch strips
  • Salt and freshly ground black pepper
  • 4 teaspoons sherry vinegar
  • 1 1/2 to 2 tablespoons maple syrup

Step 1In a large saute pan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered. The last minute or so before the bacon is ready, stir in the garlic.

Step 2 Add the dandelion greens and remove from heat, stirring until the greens are wilted.

Step 3 Season with salt and several grinds of pepper, and stir in the vinegar and maple syrup. Taste and adjust the seasonings and flavorings if desired.


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