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Wilted dandelion greens with goat cheese and pine nuts

Time 30 minutes
Yields Serves 4
Wilted dandelion greens with goat cheese and pine nuts
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.

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.

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