Ingredients
- 2 tablespoons olive oil
- 2 ounces ramps, cleaned, stalks cut into 1/2-inch pieces, leaves left whole
- 2 tablespoons raisins
- 1 tablespoon pine nuts
- 1 quart dandelion greens rinsed at least three times in cold water, cut into 1-inch pieces
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
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Nutritional Information
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Nutritional analysis per serving (2 servings)
203 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 160 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Preparation
- Heat olive oil in a sauté pan. Add ramp stalks and sweat until tender, about 3 minutes. Add raisins and pine nuts.
- When raisins are plump and pine nuts toasted, add dandelion greens and cook until wilted. Add ramp leaves and cook till limp.
- Stir in vinegar and cook for 30 seconds. Season with salt and pepper. Serve with salmon.
10 minutes
Dining and Cooking