Recipe

Sauteed Dandelion Greens With Garlic And Red Pepper Flakes Recipe

Add Step-by-Step Photos	Heatherbudapest / All my dishes 2 years, 3 months ago This was an experiment, and one that I'd only recommend to you if you REALLY like very bitter greens. I'm a fan of bitter greens like kale and arugula, but I was sort of blown away by the bitterness of dandelion greens. Maybe there are some strategie... More Prep:10m Cook:15m Servings:2	Heatherbuda
	leftovers weeds quick cheap easy vegetarian vegan greens

Does this look good? Yeah! / Nope

Recent Gawkers

Ingredients

Dandelion greens (about two cups raw)

4-5 cloves garlic

a little chili powder

some red chili flakes

water

salt

olive oil

Directions

Wash the dandelion greens in salted water. Drain. Using a kitchen shears, snip into pieces about 2 inches long.

Boil in a little salted water for about 10 minutes, until soft. Drain.

Saute chili powder and red pepper flakes with garlic a couple Tablespoons of olive oil. Add cooked dandelion greens, stir, and saute for a few minutes.

I served this with Tangy Red Lentils, brown basmati rice, and a whole wheat chapati from the Indian shop, and it was really good all together, because I could mix the very bitter greens into the tangy red lentils and rice and eat it all together. It made an attractive, healthful, and very cheap meal, since I had the rice, lentils, onions, garlic, herbs and spices on hand and got the dandelion greens from my garden when I was weeding today. But exercise caution! They're bitter.

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes

Or see more just like this

Comments

linebb956 2 years, 2 months ago said:
Dandilion greens... Another thing not here in South Texas... BUT, my grandma used to go out in the spring, in Michigan, tie them up so in insides stay a lighter green, and we would get them before they bloom. She would bring them to a boil, and drain and do it again to help remove the bitter... She called this our spring Tonic! I also like greens, turnips, chards etc.. But as a kid I would try to be at the neighbors for dinner when she was cooking these! the locals used to make wine out of them too!

scrumptious 2 years, 2 months ago said:
I am excited to brave the greens! I know I have cooked them in the past and don't remember a problem, but I do have an absurdly high tolerance for bitter. Also, I think they are sold in stores more in the spring, when they are more tender and less bitter, and they get more extreme as the season passes. So late-August dandelions may be more weed than food!

scrumptious 2 years, 2 months ago said:
P.S. What a gorgeous picture! Will you add it to the lentil recipe page - it shows what the lentils look like hot, as opposed to my photo where they are more cold and stiff.