Ingredients for Sautéed Spicy Dandelion Greens and Onions

• 1.8kg dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces

• 2 tablespoons extra-virgin olive oil, plus additional for drizzling

• 2 matskedar osaltat smör

• 2 large onions, halved and thinly sliced

• 4 large garlic cloves, coarsely chopped

• 1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoons crushed red pepper

• Salt and freshly ground black pepper

Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.

Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoons salt, and 1/4 teaspoons pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

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