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The Silver Spoon, Phaidon Press
• 2 1/4 pounds Italian dandelion, leaves cut into strips
• olive oil
• 4 garlic cloves
• pinch of chill powder (optional)
• salt and pepper
Cook the dandelion strips in salted, boiling water for 15 minutes, then drain and squeeze out as much liquid as possible.
Heat the oil in a skillet, add the garlic and cook over low heat, stirring frequently, until golden brown, then remove and discard.
Add the dandelion strips to the skillet, increase the heat and cook, stirring occasionally, for about 15 minutes.
Season to taste with chili powder, if you like, or pepper
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