Wilted Dandelion Greens With Goat Cheese And Pine Nuts

Recipe Ingredients

1/4 cup	59ml	Pine nuts
2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Thinly-sliced spring onions
1 cup	93g / 3.3oz	Garlic clove - minced (large)
6 cups	1422ml	Stemmed dandelion greens
6 cups	240g / 8.5oz	Roughly-chopped spinach leaves
1 1/2 teaspoons	7.5ml	Coarse sea salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	36g / 1.3oz	Crumbled goat cheese
2 teaspoons	10ml	Argan oil - see * Note

Recipe Instructions

* Note: Argan oil, which is from Morocco, is available at specialty food markets, or substitute a nut oil, such as walnut or hazelnut oil.

Heat a small skillet over medium heat. Add the pine nuts and toast until lightly browned and fragrant, 4 to 5 minutes (keep on eye on them so they don't burn). Remove from the pan and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook 1 minute. Add the dandelion greens and spinach, cooking until slightly wilted. Add the salt, pepper and pine nuts and cook 1 minute.

To serve, place on a serving plate and lightly toss with half the goat cheese. Crumble the remaining goat cheese on top. Drizzle with the argan oil and serve warm.

This recipe yields 4 servings.

Each serving: 225 calories; 1,020 mg. sodium; 7 mg. cholesterol; 17 grams fat; 4 grams saturated fat; 13 grams carbohydrates; 9 grams protein; 5 grams fiber.

Source:
The Los Angeles Times, 05-28-2003

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