Dandelion With Pancetta And Cider

01Method

1. 1

   Warm the olive oil in a large sauté pan set over medium-high heat.

2. 2

   Cut the pancetta into strips and fry until crispy. Transfer to a paper towel to drain, then pour off most of the fat from the pan, leaving about 2 tbsp behind.

3. 3

   Add the shallots and cook for 2 minutes. Add the dandelion greens and thyme, tossing to coat everything in the fat. Pour in the cider and add the raisins, then toss and cook uncovered until the greens are wilted and tender, about 5 minutes.

4. 4

   Adjust seasoning and serve immediately.

5. 5

   The dish can be made in advance and gently reheated over low heat.