- 4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 2 tablespoons unsalted butter
- 2 large onions, halved and thinly sliced
- 4 large garlic cloves, coarsely chopped
- 1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
- Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.