Dandelion greens

Two bunches of dandelion greens.  If you can’t get dandelion, this recipe works just as well with spinach.
Olive oil
Chopped garlic, 2 cloves or so
About a tablespoon of chopped preserved lemons


Cut off the stems from the dandelion greens and steam them until wilted.  This will only take a couple of minutes.  Heat a couple of tablespoons of olive oil in a large saute pan.  Add the garlic and stir until fragrant but not brown.  Add the preserved lemons and dandelions and stir once or twice to combine.  Add salt to taste.


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