Chef’s Note

“The perfect combination of sweet, bitter, salty, and spicy!You can substitute any greens you like; just adjust the cooking time on them accordingly (a quick blanch for spinach or chard, whereas longer for kale, etc.)”








  • 1 bunchdandelion greens, About 2 Cups Cooked
  • 3 tablespoonsolive oil
  • 6 largesun-dried tomatoes, Diced
  • 14 cuppancetta, Diced
  • 3 largegarlic cloves, Peeled & Minced
  • 2 red hot peppers, Minced (can substitute red pepper flakes)
  • salt & pepper, to taste
  • 1 lbpasta
  • pecorino cheese or parmesan cheese, grated for serving
  • Directions

  • 1.Trim the greens, and coarsely chop.
  • 2.Bring a pasta pot of salted water to a boil, drop the greens in, and cook until tender.
  • 3.Use a slotted spoon to remove the greens from the water and drain well.
  • 4.In a small saucepan, heat the olive oil, and add the pancetta, and cook until the pancetta is cooked and light brown.
  • 5.Add the garlic and cook until fragrant, then add the sun-dried tomatoes, and hot peppers, and cook over very low heat.
  • 6.Season with salt and pepper to taste.
  • 7.Bring the pasta water to a boil again, and cook the pasta until it is "al dente".
  • 8.Reserve a small cup of the pasta water, then drain well.
  • 9.Return the pasta to the pot, and add the greens and sun-dried tomato mixture, tossing well to mix.
  • 10.Add a little of the pasta water to moisten and toss well.
  • 11.Serve in individual bowls and pass the grated Pecorino or Parmesan cheese at the table.
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