Sauteed Dandelion Greens

Ingredients for Sauteed Dandelion Greens

• 1.4kg dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces

• 120ml extra-virgin olive oil

• 5 large garlic cloves, smashed

• 1/4 to 1/2 teaspoons dried hot red-pepper flakes

• 1/2 teaspoons fine sea salt

How to make Sauteed Dandelion Greens

Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 7.6L 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.