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Sautéed Chicories’

Ingredients:

1 bunch dandelion greens, chopped

1 head frisee, trimmed of tough or discolored leaves and the remainder cut crosswise in 1-inch pieces

1 head Bel Fiore chicory, trimmed of tough or discolored leaves and the remainder cut crosswise in 1-inch pieces

1 head Sugarloaf chicory, cut crosswise in 1-inch pieces

6 tablespoons olive oil

4 green garlic, sliced

Red pepper flakes

1 teaspoon salt

½ teaspoon pepper

1 Lemon, juiced

Directions:

1. Toss greens together, then divide into 2 batches.
2. Heat 3 tablespoons oil in a large nonstick skillet over medium high heat. Add ½ the green garlic and a pinch of red pepper flakes and cook 1 minute.
3. Add 1 batch of greens, ½ teaspoon salt, and ¼ teaspoon pepper and sauté, tossing with tongs, until evenly wilted but still crunchy, about 2-4 minutes.
4. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
5. Repeat procedure with remaining oil, green garlic, red pepper flakes, greens, salt, pepper, and lemon juice.