1 large bunch dandelion greens
1/4 cup EVOO
2 or 3 flat anchovy fillets
3 to 4 tablespoons canned Italian tuna, drained
1 or 2 cloves garlic, chopped
1 red Fresno chile, finely chopped
Freshly grated nutmeg
Fried eggs (optional)
Stem the greens and rinse them in water, then dry them and coarsely chop them.
In a large skillet, heat the EVOO (4 turns of the pan) over medium-high heat. Add the anchovies and tuna, and very finely mash. Stir until anchovies melt into the oil.
Add the garlic and chile and cook until fragrant, 1 to 2 minutes, then very finely mash. Add the dandelion greens and fry up until they are nice and wilty. Season with a hint of nutmeg and serve warm (with a fried egg on top, if desired).