Ingredients
4 cups fresh dandelion greens, foraged and cleaned
2 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
1 tablespoon honey (or maple syrup)
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 lemon, juiced (optional)
Instructions
Step 1: Clean the dandelion greens thoroughly in cold water to remove any soil or debris, then pat dry.
Step 2: Bring a pot of salted water to a boil and blanch the greens for 2 minutes to reduce bitterness.
Step 3: Transfer greens to an ice bath, drain, and squeeze out all excess moisture.
Step 4: Heat olive oil in a skillet over medium heat and sauté sliced garlic and red pepper flakes until fragrant.
Step 5: Add the blanched greens to the skillet, stirring to coat with oil and garlic.
Step 6: Drizzle honey over the greens and season with salt, sautéing for another 3-5 minutes until the honey glazes the leaves.
Step 7: Remove from heat and add a squeeze of lemon juice if desired before serving warm.
Notes
Always ensure you are harvesting from a clean, chemical-free source. Younger leaves are preferred for the best flavor profile.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Side Dishes
- Cuisine: American Forager
Nutrition
- Serving Size: 1 cup
- Calories: 145 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dandelion recipes, foraged greens, sautéed dandelions, wild edible recipes, healthy side dish
