Ingredients
Scale
- 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, for serving (optional)
Instructions
- Wash the dandelion greens thoroughly to remove any dirt, then cut them into 3-inch lengths.
- Boil a large pot of salted water and add the greens a handful at a time. Cook for about 5 minutes until wilted and tender.
- In a sauté pan, heat 4 tablespoons of olive oil over medium-low heat and add the crushed garlic and chili pepper. Cook until the garlic is soft but not browned, about 5 minutes.
- Add the blanched greens to the pan, stirring to coat with oil. Cook until silky and tender, seasoning with salt to taste.
- Transfer the greens to a bowl, adding lemon juice and a drizzle of olive oil if desired. Serve hot, warm, or at room temperature.
Notes
Feel free to adjust the amount of chili pepper based on your spice preference.
Using high-quality extra virgin olive oil enhances the dish’s flavor.
Dandelion greens can be enjoyed as a hearty side dish or added to salads.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 1g
- Sodium: 10mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.