Spicy Sauteed Dandelion Greens

  • Prep Time : 8 min
  • Cook Time : 12 min
  • Ready Time : 20 min



  • 2 pounds dandelion greens tough stems removed and leaves cut crosswise into 4-inch pieces
  • 1/4 cup olive oil
  • 2 clove garlic, smashed
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon salt


Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

Source: Epicurious

One thought on “Spicy Sauteed Dandelion Greens

  1. I made a version of this last night, with a couple of additions: frying onions and pepper flakes together while the greens cooked then adding the garlic last (so it wouldn’t burn) just before tossing in the dandelions. I tasted it and must say it makes a great side!
    Since I wanted to make a one bowl, grain free meal, I added cannelloni beans to the mix, which was a nice balance to the dandelion flavor. Today, I had leftovers and decided to round out the dish with a gentle dusting of Parmesan cheese–it definitely didn’t hurt.

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