Dandelion with Pancetta and Cider
- Cooking Time10 mins
- Serves8
- DifficultyEasy
1 tablespoon olive oil
3 ounces sliced pancetta
2 shallots, sliced
1 bunch fresh dandelion greens, washed and roughly chopped
1 teaspoon finely chopped fresh thyme
¾ cup apple cider
¼ cup golden raisins
salt and pepper
Heat olive oil in a large sauté pan over medium-high heat.
Chop pancetta (into strips) and cook until crisp. Remove onto a paper towel, and drain al but 2 tbsp of fat from pan.
Add shallots and sauté 2 minutes. Add dandelion greens and thyme and toss to coat. Add apple cider and raisins and toss, until greens are wilted and tender, about 5 minutes (leave pan uncovered).
Season to taste and serve.
Dandelion can be prepared ahead and re-heated over low heat.
