1/4 cup extra virgin olive oil (EVOO)
2 large cloves garlic, peeled and thinly sliced
2 cups chopped dandelion tops
1 head escarole, chopped
2 cups farm spinach (sold in small bundles)
Kosher salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced
In a cold skillet add the EVOO to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3-4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.