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Warm Dandelion Greens

http://www.eatingwell.com/recipes/warm_dandelion_greens.html

From EatingWell:  May/June 1991

Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic vinegar plus some crisped Canadian bacon. Dandelion greens are a favorite springtime wild edible, but if you don't get them early enough, they begin to toughen. If large, store-bought dandelion greens are used, blanch them for 1 to 2 minutes in boiling water before sautéing.

6 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2 ounces lean back bacon or Canadian bacon, (three 3-by-1/4-inch slices), diced
• 2 teaspoons extra-virgin olive oil
• 1 clove garlic, minced
• 12 cups young dandelion greens, rinsed well and briefly shaken dry
• 2 tablespoons balsamic or rice-wine vinegar
• 6 dandelion flowers and 12 small, whole leaves for garnish, (optional)

Preparation

1. Fry bacon in a large cast-iron skillet or Dutch oven over medium heat until edges curl, 2 to 3 minutes. Remove from the pan and drain on paper towels.
2. Pour off excess fat from the pan and add oil. Add garlic and cook, stirring occasionally, until light brown, 1 to 2 minutes. Add still-damp greens, stir to coat them with the oil, cover pan and steam until just limp, about 3 minutes.
3. Add vinegar and the cooked bacon, toss lightly and serve garnished with flowers and small leaves (if using).

Nutrition

Per serving : 119 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 10 mg Cholesterol; 11 g Carbohydrates; 7 g Protein; 4 g Fiber; 303 mg Sodium; 496 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 high-fat meat