Total Calories: 225
1 Trim the dandelion and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially in the center of the leaves where soil collects. Cut the leaves crosswise into bite-size pieces.
2 Bring about 4 quarts of water to a boil. Add the potato slices, dandelion, and salt to taste. Bring the water back to the boil and cook until the vegetables are tender, about 10 minutes. Drain well.
3 In a large skillet, cook the garlic in the oil until golden, about 2 minutes. Add the vegetables, vinegar, and a pinch of salt. Cook, stirring well, until heated through, about 2 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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