Garlicky Greens Sauce

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.

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The bite-sized greens and small dried fruit work well with a pound of farfalle, or bowtie pasta. If you can’t find dandelion greens, try mustard greens or baby kale. 



  • olive oil
  • cloves garlic, minced
  • dandelion greens, torn into bite-sized pieces
  • dried currants
  • grated Parmesan cheese


1. Heat olive oil in large skillet over medium heat. Add garlic and cook 2 minutes, or until softened but not browned, stirring occasionally. 

2. Add dandelion greens, and season with salt, if desired; cook 2 minutes to wilt. Remove from heat, and stir in currants and Parmesan. Toss with hot pasta.

Nutrition Information

  • Serving Size Per 3/4-cup serving
  • Calories 180
  • Carbohydrate Content 17 g
  • Cholesterol Content 4 mg
  • Fat Content 12 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 2 g
  • Sodium Content 134 mg
  • Sugar Content 10 g