Sauteed Dandelion Greens
Sauteed dandelion greens is a simple way to enjoy the flavor and nutrition of fresh dandelion greens in season.
Servings: 2 Servings
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
Calories: 180kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 85mg | Potassium: 456mg | Fiber: 4g | Sugar: 1g | Vitamin A: 11192IU | Vitamin C: 40mg | Calcium: 214mg | Iron: 4mg