Dandelion Greens with a Kick

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 150 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon butter
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ onion, thinly sliced
• ¼ teaspoon red pepper flakes
• 1 tablespoon grated Parmesan cheese (Optional)
• 1 pound dandelion greens, torn into 4-inch pieces

Recipe Instructions

Step 1

Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.

Step 2

Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.

Step 3

Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.

Step 4

Sprinkle greens with Parmesan cheese to serve.