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.

Stir in the chicken broth, then turn the heat down to medium-low. Cover the pan and continue cooking until the greens are wilted. Remove the lid, turn off the heat, then stir in the vinegar. Serve warm. Store any leftovers in the fridge for up to 3 days.