Braised Dandelion Greens

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 1 head of garlic, halved crosswise and most of skin discarded
• 2 ancho chiles, broken and seeds discarded
• 3 guajillo chilesstemmed, seeded and broken into pieces
• 1 pound dandelion greens, thick ends trimmed and leaves cut crosswise into 2-inch-thick strips
• 5 1/2 cups chicken stock or low-sodium broth
• One 4-inch piece of pecorino rind, plus shavings, for garnish
• Salt
• 12 grilled baguette slices
• 1 whole lemon

1. In a large pot, heat the 2 tablespoons of oil.
2. Add the onion and garlic and cook over moderate heat until softened, 5 minutes.
3. Add the chiles and cook until sizzling, 1 minute.
4. Add the dandelion greens and cook, stirring, until wilted, 1 minute.
5. Add the stock and pecorino rind and bring to a boil.
6. Simmer over low heat until the greens are very tender, about 1 hour.
7. Season with salt.
8. Rub the grilled bread with the lemon.
9. Place a baguette slice in each of 6 bowls.
10. Ladle in the greens and broth, drizzle with olive oil and garnish with pecorino.
11. Serve with the remaining toasts.

extravirgin olive oil, onion, garlic, ancho chiles, guajillo chilesstemmed, dandelion, chicken stock, pecorino rind, salt, lemon

Taken from www.foodandwine.com/recipes/braised-dandelion-greens (may not work)