If this recipe doesn’t convince you to eat your greens, nothing will!
- 3 ounce sliced pancetta, cut into ¼‑inch or smaller dice
- 1 cup onion, cut into ¼‑inch dice
- 4 cloves garlic, thinly sliced
- ¼ teaspoon crushed red pepper flakes
- .75 cup chicken broth
- 1 pound fresh young dandelion greens, tough ends trimmed, well washed
- 1 teaspoon sugar
- salt, to taste
Heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally, until crispy and all of the fat has been rendered, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper lined plate to drain and set aside.
Reduce the heat to low and allow rendered fat to cool slightly. Add the onions, garlic and crushed red pepper and cook, stirring, until the onions are translucent, 2 to 3 minutes. Add the chicken broth and greens then cover the pan. Increase the heat to medium-high and cook 1 to 2 minutes, until greens are wilted. Uncover the pan and add the sugar and salt to taste. Stir to thoroughly combine. Cover the pan and continue to cook until the greens are tender, 5 to 10 minutes longer. The greens may be served warm or at room temperature, garnished with the reserved pancetta.