Sautéed Dandelion Greens
4 Tablespoons Olive Oil
Salt & Pepper
Dash Of Red Pepper Flakes
1 Large Clove of Garlic, Chopped
1 Tablespoon Vinegar
Squeeze dry to remove excess water.
Cut into 3 inch pieces. In a large, heavy saucepan or frying pan, add the damp greens, the garlic clove, vinegar, and the oil.
Sauté for 8 to 10 minutes, or until the greens are soft and tender.
Add salt and pepper, and red pepper until you have reached your desired level of heat.
Place on a platter, and serve.