Sautéed Spicy Dandelion Greens and Onions
3.8
(2)
Dandelions are one of the first greens to appear in the spring and their slightly bitter flavor has long been welcomed as a counterpoint to the richness of the meat they're often served with. The dandelions used in this recipe are the long, dark green Italian style leaves that are increasingly available in supermarkets and farmers markets. If you can't find dandelion, use chicory or escarole. Cooking the greens in water first is a crucial step and will significantly lessen their bitter edge. The sweetness of the onion and the mild heat of the crushed red pepper the greens are later sauté with, balances them further.
Dandelion greens can be washed, dried, and cut 2 days ahead and chilled in sealable bags lined with damp paper towels.
Dandelion greens (with onions) can be cooked 2 hours ahead and kept at room temperature. Reheat over low heat or in a microwave.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
63 Side Dishes That Scream Spring
These bright side dishes are a great excuse to stock up on the season's best flavors.31 Recipes for Spring Greens
From skillet bruschettas to green goddess Cobb salad, here are the best ways to cook with spring greens like arugula and watercress.
