Dandelion Greens

• 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

1. Heat olive oil in a saute pan.
2. Add ramp stalks and sweat until tender, about 3 minutes.
3. Add raisins and pine nuts.
4. When raisins are plump and pine nuts toasted, add dandelion greens and cook until wilted.
5. Add ramp leaves and cook till limp.
6. Stir in vinegar and cook for 30 seconds.
7. Season with salt and pepper.
8. Serve with salmon.

olive oil, ramps, raisins, nuts, dandelion, red wine vinegar, salt

Taken from cooking.nytimes.com/recipes/5058 (may not work)