Dandelion greens with Bosc pears and shallots

Dandelion greens aren't the easiest thing to come by year round, so arugula (which is what I used) works in a pinch. The bite of the greens and the sweetness of the pears and shallots make for a great combination in this easy, anytime side dish. Wilting the greens mellows their bitterness.

From The Swedish Table, by Helene Henderson.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large Bosc pears, peeled, cored and chopped
• 1 small shallot, peeled and minced
• 4 cups dandelion greens (or other tangy greens), chopped
• salt and pepper
• 1 tablespoon balsamic vinegar

Directions:

• In a medium skillet, melt butter with olive oil. Add pears and cook until soft, about 2-3 minutes.
• Add shallots and cook 1 minute more.
  
• Stir in dandelion greens and cook 2 minutes more.
• Season lightly with salt and pepper, and sprinkle with vinegar

Serves 4-6