“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
1⁄4 cuppancetta, Diced
3 largegarlic cloves, Peeled & Minced
2 red hot peppers, Minced (can substitute red pepper flakes)
salt & pepper, to taste
pecorino cheese or parmesan cheese, grated for serving
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.