Dandelion Greens with Double Garlic


Makes: 4 servings

Time: 15 minutes

The first measure of garlic mellows as it cooks with the greens; it’s the second that adds a real kick. Substitute minced ginger for the second addition of garlic if youl like.

Other vegetables you can use: broccoli raab, gai lan, beet greens, turnip greens, chard, bok choy, tatsoi, kale or collards (separate thick stems as needed), cabbage, or spinach. Recipe from How to Cook Everything.

1/4 cup extra virgin olive oil

1/4 cup thinly sliced garlic (5 or 6 cloves), plus

1 teaspoon minced garlic, or more to taste

1/2 teaspoon hot red pepper flakes, or to taste

Salt and freshly ground black pepper

1 pound dandelion greens with stems, well washed and roughly chopped

1/2 cup chicken, beef, or vegetable stock

Lemon wedges for serving

1. Put the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the sliced garlic, pepper flakes, and some salt and black pepper and cook

for about 1 minute.

2. Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.

3. Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; add the minced garlic, cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.

Dandelion Greens with Capers. Reduce the sliced garlic by half and eliminate the pepper flakes and minced garlic. In Step 2, after the greens wilt, stir in 2 tablespoons drained capers. Drizzle with red or white wine vinegar and omit the lemon wedges.


Posted in Produce, Recipes


  1. Jenni Bowring said...

    Oh, my god, you had me at capers. I’ll eat anything with capers, and this sounds divine!

    • Tina said...

      Dandelion greens with garlic, fresh dill (because I had some next to the greens) and capers. Yum!

  2. Hip Pressure Cooking said...

    Are those Dandelion Greens pictured? A check in my back yard, and online, yielded a completely different looking leaf (http://www.truestarhealth.com/Notes/1737004.html)! Would love to try it, but am concerned about using the right… weeds!Thanks,L

    • Lou said...

      I’m sure there are several different species of dandelion but they are all safe to eat. No idea if they taste differently though, never eaten one yet…

  3. jcberg said...

    The recipe sounds great, but the photos are definitely wrong. One looks like salad greens, the other like spinach or chard, with those dark green leaves and thick stems. As for getting the right plant, most good produce counters have them now – the leaves are wider, flatter, and less bitter than the ones growing in your lawn.

  4. frk040 said...

    Photo looks like a Mesclun salad blend. Dandelions are dark green, long, and narrow. Nice recipe, though…

  5. frk040 said...

    Photo looks like a Mesclun salad blend. Dandelions are dark green, long, and narrow. Nice recipe, though…

  6. designercooks said...

    Whatever is in the picture aside, this is a great recipe to try for Dandelion greens. Balancing the bitterness with a little garlic and spice seems like the right idea. I picked them up when I was looking for sorrel today and didn’t find any. I am glad I stopped by this blog tonight..

  7. Eileen said...

    I’m eating it for the first time, right now, over pasta. It is tender and DELICIOUS. Just added it to my next grocery list!!!

  8. brian said...

    It clearly states at the beginning of the recipe that it can be used with a myriad greens, hence the photos. Its like you all saw a reason to complain and went straight for the comments. Read everything!

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