1/4 cup extra-virgin olive oil
2 large cloves garlic, peeled and thinly sliced
2 cups chopped dandelion tops
1 head escarole, chopped
2 cups farm spinach (sold in small bundles)
Kosher salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced
In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.