12 c. cleaned dandelion greens
2 c. diced potatoes
4 tbsp. olive oil
1 tbsp. safflower oil
3 cloves garlic, chopped
Hot pepper flakes to taste
Salt

Boil greens with potatoes about 5 minutes, drain. Heat oils in a skillet, add garlic and hot pepper. As soon as garlic takes on color, add greens and potatoes, 1 cup of liquid they were boiled in, and salt. Simmer 20 to 30 minutes. Mash with fork and add more oil, if desired.