Dandelion Green Crostino

Dandelion greens are a delicacy in Rome. Every spring, you can find them overflowing the stalls of the local markets. In Italy, we refer to these gorgeous bitter greens as Cicoria. They are incredibly nutrient-dense and are the star ingredient of my favorite spring crostino. Something beautiful happens when you sauté the bright greens with garlic, red pepper, and anchovies. Add the cooked greens to toasted sourdough bread and top it with creamy burrata, and you’ll experience a symphony of spring flavors. Just Gorgeous.