To a large pot, add potatoes and fill with enough water to cover by 1". Bring to a boil and reduce to a simmer. Cook potatoes 15 minutes, until fork-tender. Drain and set aside.

In a nonstick skillet, heat oil on medium. Add onion and saute 5 to 6 minutes, until translucent. Add garlic, salt and pepper. Saute another 1 to 2 minutes.

In batches, add dandelion greens and saute 4 to 5 minutes, turning to wilt. Push greens to one side of pan and add cooked potatoes, flattening with back of wooden spoon, letting them brown and crisp up, about 4 minutes. Flip potatoes over and combine with greens mixture.

Remove skillet from heat. Add wine, vinegar and crushed red pepper. Gently fold into potato-greens mixture. Add more vinegar and season with salt and pepper, to taste. Serve with crusty bread.

Tip: If you can't find dandelion greens, use arugula as an alternative. Arugula closely mimics the bitter flavor of dandelion greens with its peppery bite.

Source: Hannaford fresh Magazine, March April 2024