Sautéed Dandelion Greens, a tasty way to eat the leaves of dandelions! Great as a simple wilted greens side dish or a topping for salads, bowls, or even pizza. Reduce food waste!
Do you throw out dandelion leaves? They are an edible leafy green to replace sturdy greens like kale or chard. In fact, dandelion greens are also great as a side dish on their own when cooked with a little olive oil, garlic, and red pepper.
👉 Want to learn how to sauté dandelion leaves? Let’s do it!
🥣 How to make (step-by-step)
1️⃣ Step One: Heat and season cooking oil
Add olive oil to a medium frying pan and heat over medium-low heat.
Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes.
Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (be careful not to overcook the pepper as it will easily become brown and release a burnt flavor).
2️⃣ Step Two: Sauté dandelion greens
Add the dandelion greens to the pan and stir until they are covered in oil, completely wilted, and have cooked down, about 2-3 minutes.
Dandelion leaves are a sturdier leaf, similar to chard, so they cook and reduce to about ⅓ of the volume when they are cooked.
When the greens are done, remove them from the pan and plate. Serve immediately for best flavor, and enjoy!
❓ Questions + quick tips
The leaves on dandelion are not only edible, but they’re delicious. Dandelion leaves are not poisonous, and in fact they are a nutritious green with a very bitter taste.
Dandelion leaves and stems are all edible. However, the part of the stem that is closest to the root is typically very stiff and doesn’t soften when cooking.
Dandelion leaves are a healthy leafy green that are high in vitamin K, iron, calcium, and have about 25 calories per serving (about 1 cup of chopped greens) (USDA Food Nutrient Database).
Dandelion leaves can be frozen for up to 2-3 months. Simply remove the greens from the thickest part of the stem, and then wash and dry them before storing in an airtight freezer bag wrapped in a kitchen cloth or paper towel.
♻️ Sustainable kitchen tips
- Stock up on greens during dandelion season! The best time to make this recipe is during dandelion season, which is typically May through October in most parts of the United States.
- Store cut stems in water to keep them fresh. If you’ve cut the greens from the stem before using, keep them fresh by placing the stems in a glass of water and storing in the refrigerator for up to 3 days. The water will keep the stems and leaves from wilting.
🌿 More dandelion recipes
Check out our other plant-based recipes using dandelion tops, like Dandelion Leaves Pesto.
FREE MeAL PLANNING GUIDE
Sautéed Dandelion Greens
- 1 pan
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pinch red pepper flakes
- 4 cups dandelion greens washed
- 1 pinch salt and pepper
- Heat and season oil: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn).1 tablespoon olive oil, 2 cloves garlic, 1 pinch red pepper flakes
- Sauté dandelion greens: Add the dandelion greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Remove to a plate and serve immediately.4 cups dandelion greens, 1 pinch salt and pepper
- Prep ahead: Cooked leafy greens are best eaten immediately, so we do not recommend cooking these dandelion tops ahead of serving. However, you could wash and prep the greens up to a day ahead of time so they’re ready to be cooked. Any more than this and the greens will wilt and not look their best.
- Leftovers and storage: Store any leftover greens in the refrigerator for up to two days and reheat over the stovetop or quickly in the microwave. We do not recommend freezing.
- Nutrition notes: Nutrition information is estimated using all included ingredients. This recipe is vegan, gluten-free, and is a good source of vitamins K, iron and calcium.