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.

TTV78
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.

    Advertisement
  • 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.

  • 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.

  • Sprinkle greens with Parmesan cheese to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

150 calories; 10.8 g total fat; 9 mg cholesterol; 1330 mg sodium. 12.4 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2012
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!! Read More
(59)

Most helpful critical review

Rating: 2 stars
05/19/2016
Guess I don't like dandelions. Read More
(2)
46 Ratings
  • 5 star values: 25
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/15/2012
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!! Read More
(59)
Rating: 5 stars
06/15/2012
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!! Read More
(59)
Rating: 5 stars
06/14/2012
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! Read More
(29)
Advertisement
Rating: 5 stars
01/08/2013
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! Read More
(24)
Rating: 5 stars
04/07/2015
I had never had dandelion greens before but was curious to try them. Started caramelizing the onions then added the garlic, pepper flakes, salt and pepper. I boiled the greens as directed, then added them to the onion saute. Stirred it all together for a minute or two, then added some crumbled goat cheese (instead of parmesan) and a squeeze of lemon juice before plating. Added sunflower seeds after plating. Delicious! Read More
(13)
Rating: 5 stars
05/12/2014
The best!!! My family loves greens and I am always on the lookout for something new and fun. When I had tried feeding them dandelion greens before they all thought they were too bitter but boiling in a salt water bath did the trick and the seasonings were sooo good. I did put my favorites for greens on the table tabasco and vinegar but even without those I loved this recipe. Thanks a bunch:) oh yeah be sure to double or triple this you will need lots and they do cook down... Read More
(8)
Advertisement
Rating: 4 stars
10/16/2013
...and Todd said "Do steps 1 and 3 but not 2 or 4" and it was good. Read More
(7)
Rating: 4 stars
03/21/2014
Next time I would boil them longer maybe 8-10 minutes to get them less bitter. A little more garlic and add salt while sauteing. Read More
(7)
Rating: 4 stars
05/31/2014
I am rating this recipe 4 stars because: 1. The kidlets did not like it at all but I thought it was pretty good considering it's dandelion greens. 2. The kick was a bit too much so next time I would half the red pepper flakes. The only thing I did differently was to slightly caramelize the onions. Served with Summer Squash Chicken Alfredo and Roasted Green Beans. Read More
(5)
Rating: 5 stars
04/21/2015
Carmelizing a whole onion really gives this dish the sweetness that the bitter greens need I think. Wonderful with some cannelini beans on the side. Read More
(5)
Rating: 2 stars
05/19/2016
Guess I don't like dandelions. Read More
(2)