Spicy Dandelion Greens


Eve brought home a bag of dandelion greens from the farmers market and we experimented.  This recipe from  epicurious  is bitter, spicy, and perfect. I look forward to making this again.

yield:  Makes 4 side-dish servings

In Rome, this is a typical way of preparing bitter greens.

Active time: 30 min (does not include washing the greens)
Start to finish: 30 min


  • 2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces
  • 2 Tbsp extra-virgin olive oil
  • 2 large garlic cloves, smashed
  • ½ teaspoon dried hot red pepper flakes
  • ½ teaspoon salt


  1. Cook greens in a 6- to 8-quart pot of  boiling salted water  until ribs are tender, 4 to 5 minutes, then drain in a colander.
  2. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
  3. Heat  oil in a 12-inch heavy skillet or wok over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds.
  4. Increase heat to moderately high, then add greens, red pepper flakes, and salt.
  5.  Sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

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