Ingredients
Scale
- 1 bunch of dandelion greens
- 2 tablespoons good olive oil
- 3–4 thinly sliced garlic cloves
- 1/2 teaspoon dried Calabrian chili flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice from half a lemon
Instructions
- Trim the dandelion greens by cutting half an inch off the stems.
- Wash the greens thoroughly in cold water and drain well.
- Blanch the greens in boiling salted water for 10 minutes, then drain.
- Heat olive oil in a sauté pan and toast the garlic and chili flakes until fragrant.
- Add the blanched dandelion greens to the pan and toss to coat.
- Cover and cook for about 10 minutes or until tender.
- Squeeze fresh lemon juice over the greens before serving.
Notes
Wash the greens well to ensure they’re clean and fresh.
Adjust the chili flakes according to your preferred spice level.
Consider adding a splash of balsamic vinegar for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Calories: 100
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg