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Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)<\/p>\nDandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)<\/p>\n
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1 1\u00e2\u0081\u201e2 T. (20 ml) extra-virgin olive oil<\/p>\n
2 ounces (60 g) guanciale or pancetta, cut into fine dice<\/p>\n
1 large bunch dandelion greens, trimmed and roughly chopped<\/p>\n
Kosher salt<\/p>\n
1\u00e2\u0081\u201e4 C. grated pecorino cheese<\/p>\n
1\u00e2\u0081\u201e4 C. black olives, such as ni\u00c3\u00a7oise, pitted and quartered lengthwise<\/p>\n
Freshly ground black pepper<\/p>\n
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Heat 1\/2 T. of the oil in a 12-inch skillet over medium heat. Add the guanciale and cook until it has rendered its fat and is just beginning to crisp, 2 to 3 minutes. Remove from the pan with a slotted spoon and drain on a paper-towel-lined plate. Pour off the fat from the pan. Heat the remaining 1 T. of oil in the pan over medium heat until shimmering. Add the dandelions and a pinch of salt and cook, covered, until the greens have wilted, about 5 minutes. Add the guanciale back to the pan along with the pecorino cheese, cover, reduce the heat to medium-low, and cook until the greens are very tender, 8 to 10 minutes. Add the olives to the pan, season to taste with salt and pepper, and stir to combine. Serve on a platter.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive) 1 1\u00e2\u0081\u201e2 T. (20 ml) extra-virgin olive oil 2 ounces (60 g) guanciale or pancetta, cut into fine dice 1 large bunch dandelion greens, trimmed and roughly chopped Kosher salt 1\u00e2\u0081\u201e4 C. grated pecorino cheese 1\u00e2\u0081\u201e4 C. black olives, such as ni\u00c3\u00a7oise, pitted and quartered lengthwise Freshly ground black pepper Heat 1\/2 T. of the oil in a 12-inch skillet over medium heat. Add…<\/p>\n