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RECIPE OF THE WEEK #457

Dandelion Greens with Garlic

3 tablespoons butter
1 teaspoon minced garlic
1 1/2 pounds tender dandelion greens, cleaned and trimmed in bite-sized pieces
About 1/2 cup chicken or vegetable stock
Salt and Pepper to taste
Optional: Hot pepper sauce or pepper vinegar

Heat fat in a large skillet add garlic and stir. Add greens and stock and
cook over moderate heat, partly covered, for 2 minutes.

Uncover and continue cooking until greens are tender and liquid has
almost evaporated. (Timing can vary considerably- from 3-4 minutes
to 15, depending upon the age and size of the leaves.) If liquid
evaporates before leave are sufficiently tender, add stock.

Season to taste with salt, pepper, and hot sauce or pepper vinegar.

Serves 4.