• 3 pounds young dandelion greens, trimmed of tough stems and cut crosswise into 2 or 3-inch lengths, well washed
• 10 quart pot, 2/3 full of boiling water
• Good tasting extra virgin olive oil
• 3 large garlic cloves, thin sliced
• 2 to 3 fresh medium hot to hot chiles (banana peppers, Hungarians, jalapenos, or serranos), seeded and thin sliced
• salt and freshly ground black pepper
• 3 medium sized good tasting tomatoes, chopped, or 1-1/2 cups whole canned tomatoes, crushed

1. A bit at a time drop the greens into the boiling water. As they wilt in the water, stir in more. Boil uncovered 8 to 10 minutes, or until they’re tender. Drain in a colander and run cold water over the greens to stop their cooking and set the color. Squeeze out the water and coarsely chop them.

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.