Prep the greens: Remove any tough stems and roughly chop the leaves.
Blanch (optional): To reduce bitterness, blanch the greens in boiling water for 1–2 minutes. Drain and set aside.
Sauté: In a skillet over medium heat, warm olive oil. Add garlic and cook until fragrant (about 30 seconds).
Add greens: Toss in the dandelion greens and sauté for 3–5 minutes until wilted and tender.
Finish: Season with salt, pepper, lemon juice, and red pepper flakes if using. Serve warm.
Serving and Storage Tips:
Serve with: Grilled chicken, roasted potatoes, or over cooked grains like quinoa or farro.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Variations:
With bacon: Add crumbled cooked bacon for a smoky twist.
With vinegar: Swap lemon juice for apple cider vinegar for a tangier finish.
Vegan power bowl: Serve over brown rice with avocado and roasted chickpeas for a wholesome meal.
FAQs:
Q: Are all dandelion greens safe to eat?
A: Yes, but make sure they’re harvested from areas free of pesticides, herbicides, or pet waste.
Q: Can I use older, more mature leaves?
A: You can, but they tend to be more bitter. Blanching or combining with sweet or acidic ingredients can help balance the flavor.
Q: What are the health benefits?
A: Dandelion greens are rich in vitamins A, C, and K, and are known for their detoxifying properties and digestive benefits.
ADVERTISEMENT
