Description
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.
Ingredients
- 1 teaspoon salt
- 1 pound dandelion greens, torn into 4-inch pieces
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ onion, thinly sliced
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 1 tablespoon grated Parmesan cheese (Optional)
Instructions
- Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.
- Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender
- 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat. Add onion and red pepper flakes; cook and stir until onion is tender
- about 5 minutes. Stir in garlic and cook until fragrant
- about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid has evaporated
- 3 to 4 minutes. Season with salt and pepper.
- Sprinkle greens with Parmesan cheese to serve.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4