Sautéed Spicy Dandelion Greens and Onions

Ingredients for Sautéed Spicy Dandelion Greens and Onions

• 1.8kg dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces

• 2 tablespoons extra-virgin olive oil, plus additional for drizzling

• 2 tablespoons unsalted butter

• 2 large onions, halved and thinly sliced

• 4 large garlic cloves, coarsely chopped

• 1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoons crushed red pepper

• Salt and freshly ground black pepper

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.

Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoons salt, and 1/4 teaspoons 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.

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.