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Sauteed Dandelion Greens

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5 from 3 reviews

Sautéed dandelion greens are tender, full of flavor with just a little bitterness. They taste delicious and have more nutrients than kale or spinach.

Ingredients

Scale
  • 1 bunch dandelion greens, tough lower stems discarded, and leaves cut crosswise into 2-inch pieces
  • 2 Tablespoons extra-virgin olive oil
  • 2–4 large garlic cloves, coarsely chopped
  • Pinch of red pepper flakes
  • Celtic sea salt to taste
  • 1 Tablespoons extra-virgin olive oil and a sprinkle of Maldon sea salt for garnish
  • Lemon for garnish

Instructions

  1. Cut off the bottom one to two inches of thick stems and discard.
  2. Plunge them into a bowl of cold water to remove any dirt.
  3. Cut into 2-inch sections. You can leave the tops a little longer.
  4. Bring a large pot of salted water to boil and add dandelion greens.
  5. Cook them uncovered for 10 minutes until tender. If you can pierce the stem of a dandelion green with a fork, then they’re ready.  Be careful not to over boil them, or they’ll become mushy. 
  6. Plunge or rinse in cold water to stop the cooking process.
  7. Drain, cool and squeeze out the water.
  8. Heat olive oil in a sauté pan on medium low.
  9. Add garlic and red pepper flakes (optional) sauté 30 seconds until slightly golden.
  10. Add dandelions and sprinkle with sea salt.
  11. Increase heat to medium, then sauté until tender, about 4 minutes..
  12. Finish by drizzling extra virgin olive over the greens and a sprinkle of coarse sea salt.
  13. Serve with lemon.

Nutrition

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