Garlicky Sautéed Dandelion Greens with Lemon and Olive Oil

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Cuisine

Mediterranean

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

Dandelion greens may be one of the most misunderstood vegetables, but once you’ve tried them sautéed with garlic and lemon, you’ll wonder why they’re not on every plate.

Often foraged in the spring or found at farmers markets, these slightly bitter, dark leafy greens are loaded with iron, calcium, and antioxidants. Blanching them first helps mellow their intensity while retaining their earthy flavour—and when finished in garlicky olive oil with a splash of fresh lemon, they become an elegant, rustic side.

This dish is a nod to Mediterranean traditions where bitter greens are celebrated, not masked. Sautéed dandelion greens make a fantastic pairing for fish, beans, grains, or even eggs. They're vegan, gluten-free, and wildly flavourful.

Whether you’re trying to eat seasonally, cook more sustainably, or just shake up your routine from spinach and kale, this simple dish delivers both nourishment and satisfaction with every bite.

Image of Garlicky Sautéed Dandelion Greens with Lemon and Olive Oil

Ingredients

1 large bunch dandelion greens (about 8 cups, chopped)
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Juice of 1/2 lemon
Salt and black pepper to taste

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Directions

Rinse the dandelion greens thoroughly and trim any thick stems. Chop coarsely and set aside.
Bring a large pot of salted water to a boil. Add the greens and blanch for 2–3 minutes to reduce bitterness. Drain and plunge into cold water to stop the cooking. Drain again and squeeze out excess water.
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté until fragrant, about 1 minute.
Add the blanched dandelion greens to the skillet. Sauté for 5–7 minutes, stirring often, until tender and infused with the garlic oil.
Finish with lemon juice, salt, and pepper. Stir well and serve warm.

Nutrition

Serving Size: 1
per serving: Calories; 95

Amount/Serving % Daily Value

Fat: 7 grams; 9%
Saturated Fat: 1 grams; 5%
Cholesterol: 0 milligrams; 0%
Sodium: 120 milligrams; 5%
Carbs: 6 grams; 2%
Protein: 2 grams
Sugar: 1 grams
Fiber: 3 grams; 11%

10 Tips for Making Dandelion Greens

Blanching first reduces bitterness—don’t skip this step.
Use young dandelion leaves for milder flavour.
Wash greens thoroughly—they can be gritty.
Trim off any overly thick or woody stems.
Use high-quality olive oil for the best flavour.
Add lemon juice at the end to brighten the dish.
Red pepper flakes add a subtle heat—adjust to taste.
Cook in batches if your skillet is small to avoid steaming.
Add a splash of broth or white wine for more depth.
Finish with toasted nuts or seeds for texture.

Serve it with Suggestions

Grilled salmon or white fish
A hearty grain bowl with farro or quinoa
Over creamy polenta or mashed potatoes
With poached or soft-boiled eggs
Alongside roasted root vegetables or lentil stew

FAQ's

Q: Do I have to blanch dandelion greens before sautéing?
A: Blanching helps reduce bitterness and makes them more tender, so it’s highly recommended.

Q: Where can I find dandelion greens?
A: They’re available at many farmers markets and health food stores, or you can forage them (safely and pesticide-free).

Q: Can I substitute other greens?
A: Yes, mustard greens, turnip greens, or kale work well in this recipe too.

Q: Are dandelion greens safe to eat raw?
A: Yes, younger greens can be eaten raw in salads, though they’re more bitter.

Q: Can I make this in advance?
A: It’s best fresh, but leftovers keep well refrigerated for 2 days and can be reheated.

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Garlicky Sautéed Dandelion Greens with Lemon and Olive Oil