Dandelion Greens With Currants And Pine Nuts

By Sunset
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About 2 tbsp. extra-virgin olive oil, divided

1 garlic clove, finely chopped

1 pound dandelion greens, ends trimmed, roughly chopped (about 2 1/2 qts.)

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3 tablespoons dried currants

3 tablespoons toasted pine nuts

Lemon wedges (optional)

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