Recipe: Wilted dandelion greens with goat cheese and pine nuts

Total time: 30 minutes

Servings: 4

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 © 2014, Los Angeles Times
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