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  • 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


  • 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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