Dandelion Greens

Dandelion greens are a simple Mediterranean-inspired side dish that balances earthy, slightly bitter flavors with bright lemon juice and rich olive oil. This nutrient-dense recipe is an easy way to incorporate seasonal greens into your meals while adding freshness and depth of flavor.

Course Side Dish

Cuisine Mediterranean

Keyword greens, vegetarian

Prep Time 15

Cook Time 40

Calories 107kcal

Ingredients

2 bunches Dandelion Greens
3 quarts water
2-3 T olive oil
1/4 cup freshly squeezed lemon juice
Salt and pepper to taste

Instructions

If using fresh-picked dandelions; immerse them in water, to remove debris and any insects. Discard any bruised leaves and roots.
Add to a 1 gallon stockpot and add water and dandelions. Bring to boil and allow to simmer for 15-20 minutes.
Remove from heat and drain in colander, press down on leaves with the back of the spoon to remove excess moisture.
In a medium saute pan. add 2 T. oil and heat on low; add minced garlic and saute until fragrant. Add dandelion greens and saute until coated and heated through.
Add to a serving bowl and drizzle with more olive oil and lemon juice.

Notes

Bitter flavors often become more approachable when balanced with acid and healthy fats. I used fresh-squeezed lemon juice and olive oil in this recipe, but apple cider vinegar and walnut oil also pair beautifully with dandelion greens.

Nutrition