SERVES 4

If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff.

3 tbsp. extra-virgin olive oil
8 oz. (about 4 cups) fresh chanterelles,
   trimmed and thinly sliced
1 cup packed, coarsely chopped dandelion greens
1/2 red onion, peeled and chopped
2 cloves garlic, peeled and minced
Salt and freshly ground black pepper
1 sprig fresh oregano, leaves chopped
1 tsp. white wine vinegar
5 cups hot chicken stock
Freshly grated parmigiano-reggiano

1. Heat oil in a medium pot over medium heat. Add mushrooms and cook, stirring often, until tender and slightly browned, 5-10 minutes.

2. Reduce heat to medium-low, add greens, onions, and garlic, and season to taste with salt and pepper. Cook, stirring often, until onions are soft and greens have wilted, about 5 minutes. Add oregano and vinegar, and cook for 2 minutes more.

3. Add stock and simmer for 10 minutes. Adjust seasonings. Serve garnished with parmigiano-reggiano.