3whole clovespeeled garlictake the tip of your knife and lightly poke it all over each garlic clove to help release the flavors
½teaspoonCrushed red pepper flakesor more to taste
4ouncessliced Capicola hot hamcut into 1 inch pieces
24ouncesfresh dandelion greenswell cleaned and ends trimmed
¼teaspoonground black pepper
Heat oil over medium high heat.
Add garlic cloves and red pepper flakes to the pan and saute about 4-5 minutes, stirring frequently (do not let the garlic burn- you can always reduce the heat if necessary!).
Add the Capicola and saute a few more minutes until it begins to crisp, stirring often.
Stir in the Dandelion greens and season with salt and pepper to taste.
Allow the dandelions to cook down, stirring frequently, around 10 minutes.
Taste them for flavor and add more seasoning if necessary.
Serve with Italian bread and enjoy!
The greens shrink quite a bit once cooked.The measurements of salt, pepper and crushed red pepper are all approximate- season to taste.This will last up to 5 days covered in the refrigerator and reheats well in the microwave.I like to eat it with a crusty piece of Italian bread.