Dandelion Greens


by: Evelyn M

Dandelion Greens


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serves: 8

3 pound dandelion greens, cut crosswise into 2-inch pieces

1/2 cup extra-virgin olive oil

5 large garlic cloves, smashed

1/4 teaspoon to 1/2 dried hot red-pepper flakes

1/2 teaspoon fine sea salt

1/2 lemon lime juice

Nutrition Facts
Dandelion Greens

Servings Per Recipe: 8

Amount per Serving

Calories: 200

  • Total Fat: 14.7 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 278.6 mg
  • Total Carbs: 16.5 g
  •     Dietary Fiber: 6 g
  •     Sugars: 1.3 g
  • Protein: 4.7 g

how is this calculated?

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1.  Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well.

2.  Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds.

3.  Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

4.  Add lemon juice and serve.

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