Recipe information
Yield
serves 4
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced Vidalia onion
1/8 teaspoon sugar
1 garlic clove, sliced
1 tablespoon sherry vinegar
3 bunches dandelion greens, stemmed (about 7 ounces)
1/8 teaspoon coarse salt
Freshly ground pepper
Preparation
Step 1
Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally, 2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.
Step 2
Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.
FIT TO EAT RECIPE
Step 3
(Per serving)
Step 4
Calories: 107
Step 5
Fat: 7g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 10g
Step 8
Sodium: 81mg
Step 9
Protein: 2g
Step 10
Fiber: 2g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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