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Dandelion Greens with a Kick

Dandelion Greens with a Kick

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    35 m
TTV78

TTV78

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 1389 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Shari
21

Shari

6/15/2012

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. Doubled the garlic and added black pepper at the same time as garlic to cook a moment before adding the boiled greens. The onions caramelized, which along with red pepper flakes, was the making of this dish. Served them with dollop of plain Greek yogurt, and then ate leftovers cold the next morning with curried scrambled eggs. Delicious and not bitter at all!!

carjaq
16

carjaq

6/14/2012

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!

Marcy
10

Marcy

1/8/2013

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!

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