Sauteed dandelion greens is a simple way to enjoy the flavor and nutrition of fresh dandelion greens in season.
Discovering new ingredients can be an exciting adventure – especially when those ingredients are as nutritious and delicious as dandelion greens.
Often viewed as pesky weeds, dandelions are actually packed with vitamins A, C, and K, as well as minerals like iron and calcium. By incorporating dandelion greens into your diet, you may be able to boost your immune system and support healthy bones.
Sautéed dandelion greens are not only healthy but also offer a delightful bitterness that can complement many dishes. Learning how to make sauteed dandelion greens is a fun, creative way to try out new foods.
Ingredients for Sauteed Dandelion Greens
The ingredients for making sauteed dandelion greens are quite simple. To make two servings of dandelion greens, you’ll need the following:
- 1 bundle of dandelion greens
- 2 tablespoons of olive oil
Optional Additions:
- 3 large garlic cloves, chopped
- Pinch of red pepper flakes
- Sea salt (to taste)
- Black pepper
- A quick squeeze of Lemon juice
If you can’t find dandelion greens, you can substitute them with other bitter greens like kale or Swiss chard. However, the unique flavor of dandelion greens is worth seeking out!
How to Make Sauteed Dandelion Greens
Cooking dandelion greens might seem daunting due to their natural bitterness, but with this method, you’ll achieve a perfectly balanced taste.
Cut off the bottom one to two inches of thick stems and discard them. This part can be tough and stringy.
Plunge the greens into a bowl of cold water to remove any dirt. Swirl them around to dislodge any soil, then drain and repeat if necessary.
Cut the greens into 2-inch sections, leaving the tops a little longer if you prefer.
Next, bring a large pot of salted water to a boil. The salt helps to enhance the flavor and reduce bitterness.
Add the dandelion greens to the boiling water and cook them uncovered for about 2 to 3 minutes, until tender. You’ll know they’re ready if you can easily pierce the stem with a fork. Be cautious not to over-boil them, or they’ll become mushy.
Plunge the greens into cold water to stop the cooking process immediately. This helps maintain their vibrant green color.
Drain the greens, let them cool, and then squeeze out the excess water. This step is crucial to avoid a watery final dish.
Heat 2 tablespoons of olive oil in a sauté pan over medium-low heat.
Add the chopped garlic and, if you like, a pinch of red pepper flakes. Sauté for about 30 seconds until the garlic is slightly golden. Be careful not to burn it.
Add the drained dandelion greens to the pan and sprinkle with sea salt.
Increase the heat to medium and sauté the greens for about 4 minutes, stirring occasionally, until they are tender and flavorful.
Finish by drizzling extra virgin olive oil over the greens and a sprinkle of coarse sea salt. Serve with a wedge of lemon for an added zest.
Sauteed Dandelion Greens
Ingredients
- 1 bundle dandelion greens
- 2 tbsp olive oil
Optional Additions
- 3 large garlic cloves chopped
- 1 Pinch red pepper flakes
- Sea salt to taste
- Black pepper to taste
- Lemon wedge for garnish
Instructions
- Cut off the bottom one to two inches of thick stems and discard.
- Plunge the greens into a bowl of cold water to remove any dirt.
- Cut the greens into 2-inch sections, leaving the tops a little longer if desired.
- Bring a large pot of salted water to a boil.
- Add the dandelion greens and cook uncovered for 2 to 3 minutes, until tender.
- Strain the dandelion greens through a colander or fine mesh strainer and rinse under cold water to stop the cooking process.
- Drain the greens, let them cool, and pat them dry to remove any excess water.
- Heat olive oil in a sauté pan over medium-low heat.
- Add chopped garlic and red pepper flakes (optional) and sauté for 30 seconds until slightly golden.
- Add the drained dandelion greens and sprinkle with sea salt.
- Increase the heat to medium and sauté for 4 minutes, stirring occasionally, until tender.
- Drizzle extra virgin olive oil over the greens and sprinkle with coarse sea salt.
- Serve with a wedge of lemon. (A bit of fresh lemon juice squeezed over the greens enhances their flavor and helps cut bitterness.)
Nutrition
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