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?"
More Recipes by Michael Psilakis
1/2 cup extra-virgin olive oil
1 onion, thinly sliced
1 fennel bulb—cored and thinly sliced, fronds reserved
5 garlic cloves, thinly sliced
1/4 cup dry white wine
One 1-pound head of escarole, coarsely chopped
1 1/2 cups water
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
How to Make It
In a medium pot, heat the olive oil. Add the onion and sliced fennel and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 3 minutes. Add the wine and cook over moderately high heat until almost evaporated, about 2 minutes. Add the escarole and water and bring to a boil. Cover and cook over low heat, stirring a few times, until the escarole is tender, about 10 minutes. Stir in the parsley, dill and lemon juice. Season with salt and pepper, garnish with the fennel fronds and serve.
The greens can be refrigerated overnight. Reheat before serving.
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