Dandelion Greens with Hot Olive-Oil Dressing

Ingredients

• Red wine vinegar

  2 tbsp or 30g

• Salt

  Table

  ¼ tsp or 2g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  3 clove or 9g

• Dandelion greens

  Raw

  16 oz or 454g

• Raisins

  Seedless

  ½ cup (not packed) or 73g

• Almonds

  Nuts, raw

  ⅓ cup, sliced or 31g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Slice the garlic thinly and trim away any tough stems from the dandelion greens; place the greens in a large bowl.
2. Warm the olive oil in a 10-inch heavy skillet over moderate heat until shimmering. Add the garlic and sliced almonds; cook, stirring often, until lightly golden, about 2 minutes. Stir in the raisins and cook until the garlic is golden and the raisins plump, about 1 minute.
3. Remove the skillet from the heat and immediately stir in the red wine vinegar, sugar, salt, and black pepper until dissolved and combined.
4. Pour the hot dressing over the dandelion greens and toss with tongs until evenly coated and just wilted. Serve warm.