2. Generously film the bottom of a 12-inch straight-sided sauté pan with olive oil and heat over medium. Add the garlic and chiles and cook until the garlic is soft, but not colored (a wood spatula helps a lot here).
3. Add the dandelion greens, with sprinklings of salt and pepper. Sauté until heated through. Stir in the tomatoes, then cook another 3 minutes, or until the greens are tender and the flavors come together. Taste for seasoning and serve hot or warm.
4. The greens are especially good with slices of coarse bread, that have been topped with a little melted ricotta.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.