Wilted Dandelion Greens

Dandelion greens' bitterness is best tempered with a good fat, such as olive oil, and a little acidity, like red wine vinegar. Jennifer McGruther

A little bit of bacon and a good spoonful of red wine vinegar bring balance to dandelion greens’ bitterness in this simple springtime side dish. It’s delicious partnered with roasted chicken and whipped potatoes.

• 2 teaspoons extra virgin olive oil
• 4 ounces bacon, chopped
• 1 clove garlic, minced
• 1 shallot, minced
• 1/2 teaspoon crushed red pepper flakes
• 3/4 pound young dandelion greens, rinsed well and coarsely chopped
• 1/4 cup chicken broth, or water
• 2 teaspoons red wine vinegar

Warm the olive oil in a pan over medium heat, and then stir in the bacon. When the bacon is crisp, use a slotted spoon to remove from the pan and transfer to a plate.

Add the garlic, shallot, and crushed red pepper flakes to the rendered bacon fat in the pan, and fry, stirring, until fragrant and cooked through, about 6 minutes. Stir in the dandelion greens, mixing well to incorporate the garlic and shallot into the greens.