Dandelion Greens with a Kick

Dandelion Greens with a Kick

16
TTV78 86

"Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market."

Ingredients

35 m {{adjustedServings}} servings 150 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 1292 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
  2. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
  3. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
  4. Sprinkle greens with Parmesan cheese to serve.
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Reviews

16
  1. 19 Ratings

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Greens were larger from mid-summer season so salt-soaked and salt-boiled for a bit longer. As I had it on hand, I used chicken fat skimmed from soup instead of other fats to saute them. Double...

Good recipe. I boiled the greens for about 15 minutes to remove more bitterness. Adding the parmesan at the end really mellows the flavor. A great way to eat weeds!

I added some mushrooms that we really needed to use up, and the earthiness really added to an already great dish! Served with steak, the dinner was a smash!