Sautéed Dandelion Greens

Don't kill those dandelions! Eat them in this delicious spring sautée

Sautéed Dandelion Greens

1 pound dandelion greens
1/2 cup chopped onion
1 clove garlic, minced
1 whole small dried hot chili pepper, seeds removed, crushed
1/4 cup olive oil
Salt and pepper to taste
Parmesan cheese to taste

Rinse dandelion greens in salt water. Cut leaves into two-inch pieces, and cook uncovered in small amount of salt water about 10 minutes, or until tender. Sauté onion, garlic, and chili pepper in oil. Drain greens and add to onion and garlic mixture. Serve with grated Parmesan cheese, salt, and pepper to taste.

Print Friendly, PDF & Email

This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!

Notify of

Oldest Most Voted
Inline Feedbacks
View all comments

I make dandelion salad each spring. I clean and wash the greens and drain well. I boil a potato and remove skins, chop as for potato salad. In a large skillet, I saute chopped onions in about 1 tbsp oil, have oil hot and add the greens. Salt to taste. Stir until wilted, add the potatoes and serve. I and my family loves it. You can add boiled chopped eggs or anything you would like.

Patricia McKinney

Very good advice for all, especially those with IBS!!

Plan Your Day. Grow Your Life.

Enter your email address to receive our free Newsletter!