Description
Sautéed dandelion greens are tender, full of flavor with just a little bitterness. They taste delicious and have more nutrients than kale or spinach.
Ingredients
Scale
- 1 bunch dandelion greens, tough lower stems discarded, and leaves cut crosswise into 2-inch pieces
- 2 Tablespoons extra-virgin olive oil
- 2–4 large garlic cloves, coarsely chopped
- Pinch of red pepper flakes
- Celtic sea salt to taste
- 1 Tablespoons extra-virgin olive oil and a sprinkle of Maldon sea salt for garnish
- Lemon for garnish
Instructions
- Cut off the bottom one to two inches of thick stems and discard.
- Plunge them into a bowl of cold water to remove any dirt.
- Cut into 2-inch sections. You can leave the tops a little longer.
- Bring a large pot of salted water to boil and add dandelion greens.
- Cook them uncovered for 10 minutes until tender. If you can pierce the stem of a dandelion green with a fork, then they’re ready. Be careful not to over boil them, or they’ll become mushy.
- Plunge or rinse in cold water to stop the cooking process.
- Drain, cool and squeeze out the water.
- Heat olive oil in a sauté pan on medium low.
- Add garlic and red pepper flakes (optional) sauté 30 seconds until slightly golden.
- Add dandelions and sprinkle with sea salt.
- Increase heat to medium, then sauté until tender, about 4 minutes..
- Finish by drizzling extra virgin olive over the greens and a sprinkle of coarse sea salt.
- Serve with lemon.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Vegetable, Side Dish
- Method: Simmer, Saute
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free