20 Min

• 1 bunch Dandelion Greens, leaves cut crosswise into 2-inch pieces
• 1 Tbsp Olive Oil
• 1 Tbsp Unsalted Butter
• 1 Onion, halved and thinly sliced
• 2 Garlic Cloves, coarsely chopped
• Pinch Chili Flakes
• Sea Salt and Freshly Ground Black Pepper
• ½ Lemon

Bring medium pot salted water to boil. Cook greens 10 minutes, until ribs are tender. Drain in colander, then rinse under cold water to stop cooking, gently pressing out excess water.

Heat oil and butter in clean pot over medium heat until foam subsides, then add onions, garlic, and chili flakes. Season with sea salt and cook 8 minutes, until pale golden. Add greens, season with sea salt and pepper, and cook, covered, 4-6 minutes, stirring occasionally, until onions are tender. Squeeze with lemon and serve.