Description
Dandelion greens are a flavorful and nutrient-rich leafy green with a slightly bitter taste. This simple sautéed dandelion greens recipe balances their natural bitterness with garlic, olive oil, and a splash of lemon juice, making for a delicious side dish or base for other meals.
Ingredients
- Dandelion Greens – 1 pound, cleaned and trimmed
- Extra-Virgin Olive Oil – 2 tablespoons (or avocado oil for variation)
- Garlic – 3 cloves, thinly sliced
- Red Pepper Flakes – ¼ teaspoon (optional, for spice)
- Salt – To taste
- Black Pepper – To taste
- Lemon Juice – Juice of ½ a lemon (or a splash of apple cider vinegar for tanginess)
Instructions
- Blanch the Greens: Bring a pot of salted water to a boil. Add the dandelion greens and blanch for 2-3 minutes to reduce bitterness. Transfer immediately to ice water, then drain and pat dry.
- Sauté the Garlic: Heat olive oil in a skillet over medium heat. Add sliced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Add the Greens: Toss in the blanched greens, stirring well to coat with the garlic and oil mixture.
- Season & Finish: Add salt and black pepper to taste, sauté for another 5-7 minutes, and finish with fresh lemon juice before serving.
Notes
For added depth, toss in toasted pine nuts or grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 100g
- Calories: 45 kcal
- Sugar: 0.4g
- Sodium: 300mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 9.2g
- Fiber: 3.5g
- Protein: 2.7g
- Cholesterol: 0mg
Keywords: Dandelion greens, wild greens recipe, sautéed greens, healthy side dish, bitter greens