Sautéed Dandelion Greens
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!
Equipment
- 1 pan
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pinch red pepper flakes
- 4 cups dandelion greens washed
- 1 pinch salt and pepper
Instructions
- 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
Notes
- 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.
Nutrition
Serving: 1servingCalories: 116kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 95mgPotassium: 450mgFiber: 4gSugar: 1gVitamin A: 11192IUVitamin C: 39mgCalcium: 211mgIron: 4mg
Tried this recipe?Let us know how it was!