sauteed dandelion greens

Sauteed dandelion greens with bacon includes a bit of maple syrup to balance any bitterness. (Kirk McKoy / Los Angeles Times / March 28, 2013)

 

20 minutes. Serves 2 to 4.

1 tablespoon olive oil

3 slices applewood-smoked bacon, cut crosswise into ½-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

In a large sauté 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. Add the dandelion greens and remove from heat, stirring until the greens are wilted. 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.

EACH SERVING

Calories 209

Protein 6 grams

Carbohydrates 17 grams

Fiber 4 grams

Fat 14 grams

Saturated fat 4 grams

Cholesterol 15 mg

Sugar 6 grams

Sodium 270 mg