Dandelion Greens, Caramelized Onions, and Anchovy Paste

Dandelion Greens, Caramelized Onions, and Anchovy Paste

Serves 2

2 tbsp olive oil

½ medium sweet onion, chopped

½ tsp black pepper

¼ tsp red chili flakes (optional)

1 bunch dandelion greens, chopped.  Should be about 2-3 cups.

½-1 tsp anchovy paste

Heat oil over medium high heat in a heavy bottomed or non-stick skillet that you have a cover for.  Add the onion, black pepper, and chili flakes (if using) and cook until the onion begins to caramelize, about 5-7 minutes. 

When the onions are just beginning to get brown and caramelly, add the chopped dandelion greens, stir well, and cover. Let cook, stirring occasionally, until the dandelion greens are tender. 

Once the greens are tender to the bite, add ½ tsp anchovy paste and stir well to combine. Make sure it works its way all the way through the dish. Taste for saltiness and add more anchovy paste, erring on the side of less is more. You can always add a sprinkle of salt if you feel you need it.