We eat a lot of greens in my family, and this is one of our favorite ways to prepare them. You can use any other greens as well in this manner, such as rappini, spinach, Swiss chard or broccoli rabe.
In Italy, many people pick the tender dandelion leaves that emerge in early spring to use in salads, soups, or as a sautéed side dish. We are now able to buy cultivated dandelions which still have the same unique flavor in many of our local grocery and produce stores. The leaves are quite bitter and may be an acquired taste for some but are extremely nutritious, being high in vitamin A, vitamin C and iron. They’re also low in calories, fat and cholesterol, and are a natural diuretic.
Deborah Mele 2011
Sautéed Dandelion Greens
These bitter greens mellow out when sautéed with garlic and seasonings.
- 1 Large Bunch Dandelion Greens
- 4 Tablespoons Olive Oil
- Salt & Pepper
- Dash Of Red Pepper Flakes
- 1 Large Clove of Garlic, Chopped
- Rinse the greens well, and remove any brown ends.
- Squeeze dry to remove excess water.
- Cut into 3 inch pieces. In a large, heavy saucepan or frying pan, add the damp greens, the garlic clove, and the oil.
- Saute for 8 to 10 minutes, or until the greens are soft and tender.
- Add salt and pepper, and red pepper until you have reached your desired level of heat.
- Place on a platter, and serve.