More of Annie’s wild edible plant recipes:
Take the Family Foraging for Wild Edible Plants
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, finely chopped
1 pound dandelion greens, ends trimmed and roughly chopped (about 2 1/2 quarts)
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
3 tablespoons dried currants
3 tablespoons toasted pine nuts
Heat 1 tablespoon oil in large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.
Add dandelion greens in batches, turning often with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.
Add currants and pine nuts, and cook 1 additional minute. Drizzle with remaining oil (adding more oil if desired), and serve with squeeze of lemon.
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