Recipe by TTV78
"Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market."
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dandelion greens, torn into 4-inch pieces
onion, thinly sliced
red pepper flakes
salt and ground black pepper to taste
grated Parmesan cheese
Greens were larger from mid-summer season so salt-soaked and salt-boiled for a bit longer. As I had it on hand, I used chicken fat skimmed from soup instead of other fats to saute them. Doubled the garlic and added black pepper at the same time as garlic to cook a moment before adding the boiled greens. The onions caramelized, which along with red pepper flakes, was the making of this dish. Served them with dollop of plain Greek yogurt, and then ate leftovers cold the next morning with curried scrambled eggs. Delicious and not bitter at all!!
Didn't do it for me.
Good recipe. I boiled the greens for about 15 minutes to remove more bitterness. Adding the parmesan at the end really mellows the flavor. A great way to eat weeds!
I added some mushrooms that we really needed to use up, and the earthiness really added to an already great dish! Served with steak, the dinner was a smash!
...and Todd said "Do steps 1 and 3 but not 2 or 4" and it was good.
Good recipe. Will make again, I liked the technique. Not sure how 1 lb can feed 4 people, by the time I cooked them down I had about 1/2 cup total!
* Percent Daily Values are based on a 2,000 calorie diet.
Dandelion Greens with a Kick
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
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