Spring Recipe - Spicy Dandelion Greens

I know the dandelions are probably running wild all over your yard by now, so here is a little recipe you can make with them so the effort of pulling them out results in something enjoyable!

Sautéed Spicy Dandelion Greens

• 2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces

• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• 1/2 teaspoon dried hot red pepper flakes
• 1/2 teaspoon salt

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.


If you want to see other suggestions for things to do with Dandelions, check out the Herb of the Week post we did a few weeks ago.