Ingredients
2 large bunches of fresh dandelion greens
3 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Instructions
Step 1: Thoroughly wash the dandelion greens in cold water to remove any dirt or grit, then trim the tough bottom ends of the stems.
Step 2: Bring a large pot of salted water to a boil and blanch the greens for 2-3 minutes until slightly softened, then immediately transfer to an ice bath.
Step 3: Drain the greens well and squeeze out any excess water, then roughly chop them into 2-inch pieces.
Step 4: In a large skillet, heat the olive oil over medium heat and add the sliced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant.
Step 5: Add the chopped dandelion greens to the skillet, season with salt and pepper, and sauté for 3-5 minutes until heated through and well coated with oil.
Step 6: Remove from heat, stir in the fresh lemon juice and lemon zest, and serve the dandelion greens recipe immediately.
Notes
If the greens are very young and tender, you can skip the blanching step and sauté them directly, though they will be more bitter.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 85 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: dandelion greens recipe, sautéed greens, healthy side dish, foraged food, garlic lemon greens
