Greens Another Way

Serves 4

Same ingredients, different method:

• 1 large bunch dandelion, mustard, or any other leafy greens
  
• 2 tablespoons extra-virgin olive oil
  
• 2 cloves garlic, peeled and minced
  
• 1 tablespoon vinegar
  
• Salt
  

1. Wash but do not dry the greens. Add them a little at a time to a large skillet over medium heat. As the leaves wilt you will be able to fit more in. If necessary, add a small amount of water to prevent sticking.

2. When all of the greens are wilted and tender but still bright green, add the minced garlic and one tablespoon of the olive oil. Stir for

2 minutes more to lightly cook the garlic. Serve warm or at room temperature with the vinegar (or lemon juice if you’re not keeping it totally local) and remaining olive oil drizzled over the top and salt if desired.