Crook Neck Squash with Dandelion Greens

While the weather is still warm in Autumn, wet weather brings abundant growth of wild greens such as dandelions. The leaves are a great source of nutrition, and the best ones to gather are the small new leaves from the inside of the plant. The older leaves are more tough and bitter. Cut as many squash as you can fit in your pan, a heavy cast iron skillet is best. Zucchini may also be used.

•     4 medium Crook Neck Squash
•     3 big handfuls dandelion leaves
•     2 cloves garlic       
•     Juice of ½ a lemon
•     Butter / Olive oil for sautéing
•     Sea Salt      
•     Black Pepper
•     Tasty Cheese of some sort (optional)

Slice the squash or zucchini into thin rounds, then sauté in butter/olive oil with a big pinch of sea salt until they become soft and translucent. Stir occasionally and let them cook down a bit, over a low heat with a lid on.
Wash the greens in a large basin of water, then roughly chop. Crush the garlic and add to the pan, with a big tablespoon of butter, and the lemon juice. Mix until just combined then take off the heat.
Pile the dandelion greens into the pan, and put a lid over them, allowing them to wilt. After 2 or 3 minutes remove the lid and stir the greens into the squash.
Serve with freshly cracked black pepper and some sort of tasty cheese.