Sautéed Dandelion Greens

Method5 steps · about 25 min

1. 1

   Step 1: Wash the 1 lb dandelion greens thoroughly in separate washing water until all dirt and grit is removed, then drain. Cut the cleaned leaves crosswise into about 3-inch lengths.

   Uses 1 lb dandelion greens · Separate washing water as needed; discard

2. 2

   Step 2: Bring a large pot of fresh blanching water to a boil and season that water with salt as needed. Add the cleaned greens by the handful and stir to submerge. Once the water returns to a boil, cook for about 5 minutes until wilted and the stems are just tender. Lift the greens into a bowl with tongs or a skimmer, draining the blanching water; keep the drained greens for step 4.

   Blanch greens · 5 minUses Same cleaned and chopped dandelion greens · Separate fresh blanching water as needed; drain and discard · Salt only as needed for blanching water

3. 3

   Step 3: Add the measured 4 tbsp olive oil and the chosen 1–2 lightly crushed garlic cloves to a wide sauté pan. Add either the minced half fresh chili OR the separate pinch of crushed red pepper flakes. Cook over medium-low heat for about 5 minutes, pressing the garlic to flavour the oil, until softened but not browned.

   Soften garlic in oil · 5 minUses 4 tbsp sautéing olive oil · 1–2 lightly crushed garlic cloves · Fresh option only: ½ minced chili, instead of flakes · Dry option only: 1 pinch red flakes, instead of fresh chili

4. 4

   Step 4: Add the drained blanched greens to the same pan with its prepared garlic, chosen chili and olive oil. Toss to coat and cook over medium heat until silky and tender, letting them sizzle lightly without overcooking. Taste and add salt only as needed from the shared unmeasured seasoning supply.

   Uses Same greens blanched about 5 minutes and drained · Same 4 tbsp oil with softened garlic and chosen fresh OR dry chili · Additional salt only as needed at tasting

   
5. 5

   Step 5: Transfer the finished greens to a serving bowl or dish. If desired, squeeze a little of the optional fresh lemon juice over them. Finish with a small drizzle of the separate additional olive oil and serve hot, warm, or after brief cooling for serving.

   Uses Finished silky sautéed greens with garlic and chosen chili · Optional fresh lemon juice, as needed · Additional olive oil only as needed for serving drizzle