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Active Time
30 minutes
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Total Time
30 minutes
Dandelions are one of the first greens to appear in the spring and their slightly bitter flavor has long been welcomed as a counterpoint to the richness of the meat they're often served with. The dandelions used in this recipe are the long, dark green Italian style leaves that are increasingly available in supermarkets and farmers markets. If you can't find dandelion, use chicory or escarole. Cooking the greens in water first is a crucial step and will significantly lessen their bitter edge. The sweetness of the onion and the mild heat of the crushed red pepper the greens are later sauté with, balances them further.
Ingredients
Makes 8 servings
Step 1
Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
Step 2
Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.
Dandelion greens can be washed, dried, and cut 2 days ahead and chilled in sealable bags lined with damp paper towels.
Dandelion greens (with onions) can be cooked 2 hours ahead and kept at room temperature. Reheat over low heat or in a microwave.
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Reviews (2)
Back to TopThis was my first time with dandelion greens. I think the recipe was a good one, but for me, dandelion greens are not worth the trouble of the boil-rinse-drain step. I'll stick with swiss chard.
Anonymous
Davis
4/15/2020
Great recipe. Works fine with the yard dandelions, too.
tidmeow
Connecticut
9/17/2016