Ingredients

• 3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
• 1/2 cup extra-virgin olive oil
• 5 large garlic cloves, smashed
• 1/4 to 1/2 teaspoon dried hot red-pepper flakes
• 1/2 teaspoon fine sea salt

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Instructions

1. Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.