Dandelion with Pancetta and Cider
- 1 tbsp olive oil
- 3 ounces sliced pancetta
- 2 x shallots, sliced
- 1 bunch fresh dandelion greens, washed and roughly chopped
- 1 tsp finely chopped fresh thyme
- 3/4 cup apple cider
- 1/4 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.