Sauteed Dandelion Greens With Garlic Recipe
Compared to spinach, one of our present-day “superfoods,” dandelion leaves have 8 times more
antioxidants, 2 times more calcium, 3 times more Vitamin A, and 5 times more vitamin K and
Dandelion greens are nutritious and full of flavor. Onion, garlic, and seasonings flavor these easily
cooked dandelion greens. Use purchased or freshly picked dandelion greens in this recipe.
☆ 1 pound dandelion greens
☆ ½ cup onion (finely chopped)
☆ 1 clove garlic (minced)
☆ 1 whole small dried hot chile pepper (seeds removed, crushed)
☆ ¼ cup vegetable oil
☆ Salt and black pepper, to taste
☆ Garnish: parmesan cheese
1. Discard the dandelion green roots; wash greens well in salted water. Cut leaves into
2. Cook greens in an uncovered saucepan in a small amount of salted water until tender,
about 10 minutes.
3. Meanwhile, heat the vegetable oil in a skillet or sauté pan over medium heat. Sauté the
onion, garlic, and chile pepper, stirring, until the onion is translucent.
4. Drain greens thoroughly; add to the onion garlic mixture.
5. Season with salt and pepper, to taste.
6. Serve the dandelion greens with grated or shredded Parmesan cheese.