Total time: 30 minutes
Note: From Cyndy Ufkes of the Times Test Kitchen. Argan oil, which is from Morocco, is available at specialty food markets, or substitute a nut oil, such as walnut or hazelnut oil.
1/4 cup pine nuts
2 tablespoons olive oil
1 1/2 cups spring onions, thinly sliced into rounds
1 large clove garlic, minced
6 cups dandelion greens, tough stems removed
6 cups spinach leaves, roughly chopped
1 1/2 teaspoons coarse sea salt
1/4 teaspoon pepper
1/4 cup goat cheese, crumbled
2 teaspoons argan oil
1. Heat a small skillet over medium heat. Add the pine nuts and toast until lightly browned and fragrant, 4 to 5 minutes (keep on eye on them so they don't burn). Remove from the pan and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook 1 minute. Add the dandelion greens and spinach, cooking until slightly wilted. Add the salt, pepper and pine nuts and cook 1 minute.
3. To serve, place on a serving plate and lightly toss with half the goat cheese. Crumble the remaining goat cheese on top. Drizzle with the argan oil and serve warm.
Each serving: 225 calories; 1,020 mg. sodium; 7 mg. cholesterol; 17 grams fat; 4 grams saturated fat; 13 grams carbohydrates; 9 grams protein; 5 grams fiber.Copyright © 2015, Los Angeles Times