Description
Tender sautéed dandelion greens with garlic and a hint of chili, finished with lemon and olive oil for a bright, earthy side dish.
Ingredients
- 1 pound dandelion greens
- Salt
- 4 tablespoons extra virgin olive oil (plus more for serving)
- 1 to 2 cloves garlic (lightly crushed)
- 1/2 fresh chili pepper (minced; or a pinch of crushed red pepper)
- Freshly squeezed lemon juice (optional, for serving)
Instructions
- Wash the dandelion greens thoroughly to remove dirt and grit. Cut the leaves crosswise into 3-inch lengths.
- Bring a large pot of salted water to a boil. Add the greens and cook for about 5 minutes until wilted and stems are just tender. Transfer to a bowl using tongs or a skimmer.
- In a wide sauté pan, heat the olive oil over medium-low heat. Add the crushed garlic and chili pepper. Cook for about 5 minutes, pressing the garlic gently, until softened but not browned.
- Add the blanched greens to the pan and toss to coat in oil. Cook on medium heat until tender and silky. Season with salt to taste.
- Transfer to a serving bowl. Finish with lemon juice and a drizzle of olive oil if desired. Serve hot, warm, or at room temperature.
Notes
- Blanching reduces bitterness and softens the greens.
- Adjust garlic and chili to taste for milder or stronger flavor.
- Serve as a side dish with grilled meats or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
