Sautéed Dandelion Greens
Dandelion greens are hugely popular in southern Italy. This simple method for cooking them, known as “ripassare” or “twice cooked” calls for quickly blanching the leaves in boiling water, then finishing them in a pan with olive oil, garlic, and a pinch of hot pepper. So easy, and so delicious!
Servings: 4
Ingredients
- 1 pound dandelion greens
- Salt
- 4 tablespoons extra virgin olive oil, plus more for serving
- 1 to 2 cloves garlic, lightly crushed
- 1/2 fresh chili pepper, minced; or a pinch of crushed red pepper
- Freshly squeezed lemon juice, for serving (optional)
Instructions
- Prep the greens. Wash the dandelion greens thoroughly, making sure all dirt and grit has been removed. Once cleaned, cut the leaves crosswise into 3-inch lengths.
- Blanch the greens. Bring a large pot of water to a boil and season with salt. This will help enhance the greens’ flavor. When the water is boiling, add the greens by the handful, stirring them around to submerge them completely. Once the water returns to a boil, cook the greens for about 5 minutes, until they are wilted and their stems just tender. Using tongs or a large skimmer, transfer the greens to a bowl.
- Sauté the garlic. Add 4 tablespoons extra-virgin olive oil to a wide, shallow sauté pan or skillet and drop in the crushed garlic cloves; add one for mild garlic flavor, two for more robust. Set the pan on medium-low heat and add the chili pepper. Cook, pressing down on the garlic cloves to release their flavor, until the garlic is softened but not browned, about 5 minutes.
- Sauté the greens. Add the blanched greens to the pan and stir to coat them with oil. Cook on medium, allowing the greens to sizzle lightly, until they are silky and tender, but not over cooked. Season to taste with salt.
- Finish and serve. Transfer the greens to a bowl. Squeeze a little fresh lemon juice on top, if you like, and drizzle with a thread of good olive oil. Serve hot, warm, or at room temperature.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- Safety Note: Dandelion greens are safe to eat, but medical professionals recommend caution on two fronts:
- If you are foraging for the greens, in your yard or in the wild, be sure that the area where you’re picking has not been treated with herbicides or pesticides.
- If you have hay fever or allergies to ragweed, marigolds, or daisies, you may be more susceptible to an allergic reaction, especially if you consume the greens in large quantities. Pregnant women and nursing mothers are cautioned to avoid consuming large amounts of the greens. Personally, I do have hay fever and am allergic to dandelions, but have never had any issue eating dandelion greens.
Nutrition
Calories: 178.2kcal | Carbohydrates: 11.2g | Protein: 3.2g | Fat: 14.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10.2g | Sodium: 87.1mg | Potassium: 471.4mg | Fiber: 4.1g | Sugar: 1.1g | Vitamin A: 11576IU | Vitamin C: 48mg | Calcium: 214.3mg | Iron: 3.7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
