Lemony Braised Greens with Fennel
The inspiration for this wonderful side dish: The mountains around the town of Pylos, which are covered with wild greens. Michael Psilakis uses dandelion greens, escarole or chicory interchangeably here, depending on what's available. The recipe reminds him of his grandmother: "I remember her picking dandelion greens from people's lawns on Long Island. Who knew what they were?"
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