Orecchiette with Crispy Salami, Peas + Dandelion Greens

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Pasta, peas, and a little salumi help take the intimidating edge off of bitter dandelion greens.  

Dandelion greens, I have deduced from reports of some of my friends, can be an intimidating pick at the market. This recipe is my attempt to help the cooks who feel that way to shake it off and just dive in, while providing a veil of an excuse for me to cook with a combination of greens and cured pork. The resulting dish -- a full plate of flavor from salty and savory, bright to bitter -- was one I would eat this minute if I could.

Orecchiette with Crispy Salami, Peas + Dandelion Greens

Serves 4

Kosher salt and freshly ground black pepper
12 ounces orecchiette
1 cup frozen peas
1 tablespoon olive oil
4 ounces sliced salami, thinly sliced
1 bunch dandelion greens, thick stems trimmed, sliced into 1-inch pieces
2 tablespoons salted butter
Fresh lemon juice to taste (about 2 tablespoons) 

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photos by Caroline Wright