Sautéed Dandelion Greens Recipe
Blame the Pilgrims. Once celebrated for their beauty, and blithely consumed by our forbears, it is believed that dandelions first arrived in
North America on the Mayflower, brought for medicinal reasons. Now found virtually everywhere and roundly detested for their hydra-like ability to regenerate, the modern palate (accustomed to sweet and salty processed food) has grown unaccustomed to the once-praised
bitterness of dandelion leaves.
However, recent years have seen a popular resurgence because dandelions are incredibly beneficial, with more beta-carotene than carrots, more calcium and iron than spinach, and healthy allotments of B-1, B-2, B-5, B-6, B-12, C, E, P, and D vitamins. In fact dandelion products (the roots and flowers can also be eaten) can fetch hefty sums on health-food store shelves. Simple to prepare (though not so simple to gather, and beware of pesticides) dandelion greens are easily boiled, steamed, or in this case sautéed, and recipes, from simple to inventive, are myriad. Here’s one on the simple side.
Sautéed Dandelion Greens Ingredients
3 pounds cleaned, uncut dandelion greens (again, beware of pesticides)
½ cup olive oil
4 garlic cloves, minced
4 onions, minced
How to Make Sautéed Dandelion Greens
Boil greens in a large pot for 10 minutes. Drain, rinse, and squeeze dry. Cut up the greens into 2-inch sections. Heat olive oil, sauté garlic and onion on medium heat for 45 seconds in a large frying pan, then add dandelion greens. Sauté mixture on medium-high heat for 4 minutes. Serves 4 to 6.
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