Thursday, January 27, 2011

Dandelion Green Reprise

This is really just a variation on the theme of an earlier recipe, but I liked it even more than that one and thought it deserved its own post.

Olive oil
1 large shallot, sliced
Small handful golden raisins
1 bunch red-stemmed dandelion greens, cut crosswise into ribbons
1/4 cup chicken broth

Heat the olive oil in a pan over medium heat. Add the shallot and saute for a couple of minutes until soft, then add the raisins and cook for a minute more. Fold in the greens and saute, stirring, for another minute or so, then pour in the chicken broth. Stir once or twice, let simmer for a moment, then stir again and simmer until the excess liquid boils off and the greens are completely wilted. Serve hot.

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