Originally posted September 13, 2012

Bitter Greens with Hot Olive-Oil Dressing

Bitter Greens with Hot Olive-Oil Dressing  by Lyn

You will dream at night of bitter greens after you taste this recipe.


  • ¼ cup extra-virgin olive oil
  • ½ tsp. sugar
  • 3 garlic cloves, thinly sliced lengthwise ¼ tsp. salt
  • 1/3 cup sliced almonds (1 ounce)
  • ¼ tsp. black pepper
  • ½ cup golden raisins
  • 1 pound tender young dandelion greens, any tough stems discarded
  • 2 Tbsp. Sherry vinegar
  • plus 1 sm. head (or ½ lg. head) frisée


Heat oil in a 10” heavy skillet over moderate heat until hot but not smoking. Cook garlic & almonds, stirring frequently, until pale golden, about 2 mins. Add raisins & cook, stirring, until garlic is golden & raisins are plumped, about 1 min. Remove from heat & add vinegar, sugar, salt, & pepper, stirring until combined. Pour hot dressing over grees in a bowl, tossing with tongs to coat. Makes 4 to 6 (side dish) servings. 20 minutes or so.



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Adapted from

Gourmet Magazine, April 2007

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