2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
1 head of garlic, halved crosswise and most of skin discarded
2 ancho chiles, broken and seeds discarded
3 guajillo chiles—stemmed, seeded and broken into pieces
1 pound dandelion greens, thick ends trimmed and leaves cut crosswise into
5 1/2 cups chicken stock or low-sodium broth
One 4-inch piece of pecorino rind, plus shavings, for garnish
12 grilled baguette slices
1 whole lemon
How to Make It
In a large pot, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat until softened, 5 minutes. Add the chiles and cook until sizzling, 1 minute. Add the dandelion greens and cook, stirring, until wilted, 1 minute. Add the stock and pecorino rind and bring to a boil. Simmer over low heat until the greens are very tender, about 1 hour. Season with salt.
Rub the grilled bread with the lemon. Place a baguette slice in each of 6 bowls. Ladle in the greens and broth, drizzle with olive oil and garnish with pecorino. Serve with the remaining toasts.
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