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Active Time
30 min
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Total Time
40 min
Cicoriais a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.
Ingredients
Makes 8 servings
Step 1
Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
Step 2
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.
Nutrition Per Serving
Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag.
Leave a Review
Reviews (22)
Back to TopWould like to add my name to the list of folks who tried the recipe and I took advantage of the suggestions of several others—blanching the dandoline greens for 2 minutes and following with an ice cold bath. Squeeze out the water before sauteing with the onions, garlic and cashews and plate with either a squeeze of lemon or a premium balsamic—really great, very little if any bitterness. Try Seasons Premium Balsamic or a balsamic glaze. Anybody have a recipe for crabgrass??
Skipp Maiden
4/24/2018
basic recipe adequate for this simple greens...thats how we do most tough greens in italy. the boiling of course removes bitterness and toughness, but a lot of nutrients too...i rather blench em.
victable
brooklyn, ny
2/8/2015
I added onions and cashews to this. Really nice!
AbbyStough
Roanoke, VA
10/7/2014
delicious! i squeezed a bit of lemon juice on at the end to brighten it a bit. also i only blanched the greens for about a minute and that seemed enough. this was my first time having dandelion greens and they were a big hit.
flyjawn
4/7/2013
'twas alright. It's a "how to use dandelions" recipe, nothing more. I think the pepper flakes were a bit too hot, might be better with something more fresh and saucy. My husband didn't eat any and it lasted a while. Besides being bitter, the dandelions make you pee too. So I would only suggest this if you are eating it for the health benefits...
BlueMona
Montreal, Canada
7/13/2012
A splash of Balsamic vinegar went a loooong way to counteract the bitterness of the greens.
kellymcox
Alexandria, VA
3/1/2012
Wow - simple and delicious. So happy to find a recipe w/out bacon. Yum.
heathersil
Chicago, IL
2/26/2012
我是蒲公英信徒,特别是当我run down my body pines for these magical greens. Yes the stalks can be chewy. This recipe is a great basic guide. I usually start the recipe with lots of onion (sliced top to bottom not rounds). And let some of it nicely fry through. The other trick is to separate the stalks from leaves. Stalks can be broken to about 1" pieces and ensure to use only those that still pop and not too fibrous. Add stalks first (before the leaves) and stir it all in and add a little tamarind water, bring to boil then gently simmer about 10 minutes to tenderize stalks. Then add the leaves and continue with recipe. I often let everything cook tenderly for about 20 minutes and then uncover and let the oil kinda fry up the onions and greens (you may have to add some extra oil at the end). A little curry powder and turmeric (even lemon juice) can also do wonders if you are in the mood. Again on the stalks-- Yes the stalks are inherently chewy. We will just have to live with it in exchange for the miraculous goodness this wonder-green gives us. Thankful for dandelions.
nelumvila
toronto, canada.
1/12/2012
我跟着菜谱和绿党成为老ecognizable salty mush. I preferred it when boiled for 3-5 minutes w/ less salt and sauteed for 1-2 minutes. It had a subtle bitterness I enjoyed with a little more resemblance to dandelion greens.
jdolmos
Los Angeles
11/16/2011
This was my first taste of dandelions, and I was happily surprised since they are quite bitter raw. Quick and easy, it was a perfect side-dish to the linguine with red clam sauce.
nancysmithwp
West Palm Beach, FL
9/25/2011
One of the worst recipes I have ever made, incredibly bitter, and the spiciness did not go well with the bitterness.
night
Des Moines
4/11/2011
I had never had dandelion greens before but this was delicious! Although I topped with a little of sesame oil for some extra flavour.
msmaileann
san diego
1/8/2011
I used to prepare dandelion greens sauteed with garlic and pepper flakes. The blanching improves the recipe considerably.
Anonymous
Washington, DC
3/19/2010
This is simple and delicious, HOWEVER I tried a shortcut that didn't really work. I dislike blanching vegetables for nutritional reasons and avoid it, normally with no adverse reactions. In this case however, even though the dandelion greens looked cooked (and wonderful) after just a few minutes of sauteeing according to this recipe without any blanching at all, they really weren't. The stalks were chewy and crunchy to a fault (no problem with bitterness though). Next time, I still won't blanch them, but will braise them for maybe 10 minutes in the liquid that accumulates from the sauteeing, with a little water added. They need cooking.
ChezPrune
Paris, France
3/5/2010
Not a very good recipe to cover up the bitterness of the dandelion greens. If you enjoy the bitterness, this would be good but I didn
mrbru2
Fort Lauderdale
12/6/2009
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