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Dandelion with Pancetta and Cider



  • 1.

    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.

  • 2.

    Dandelion can be prepared ahead and re-heated over low heat.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Dandelion with Pancetta and Cider.


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