Rating: 4.5 stars 4.3
51 Ratings
  • 5 star values: 28
  • 4 star values: 19
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1

Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sautéed 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.

Recipe Summary

10 mins
15 mins
10 mins
35 mins


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


Instructions Checklist
  • Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.

  • Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook 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. Add onion and red pepper flakes; cook and stir until onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid has evaporated, 3 to 4 minutes. Season with salt and pepper.

  • Sprinkle greens with Parmesan cheese to serve.

Nutrition Facts

150 calories; protein 3.8g; carbohydrates 12.4g; fat 10.8g; cholesterol 8.5mg; sodium 1330.4mg. Full Nutrition