Braised Dandelion Greens

In his first book, called Beginnings, chef Chris Cosentino— a prolific Tweeter with more than 100,000 followers at @offalchris—focuses on Italian-inspired, vegetable-focused dishes rather than the innard-centric food he is well known for serving at his San Francisco restaurant, Incanto.


Slideshow: Tips for Preparing Greens


  • Active:
  • Total Time:
  • Servings: 6 first-course servings

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  • 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 2-inch-thick strips
  • 5 1/2 cups chicken stock or low-sodium broth
  • One 4-inch piece of pecorino rind, plus shavings, for garnish
  • Salt
  • 12 grilled baguette slices
  • 1 whole lemon

How to make this recipe

  1. 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.

  2. 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.

Contributed By Photo © Kate Mathis Published April 2012

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