This is a simple, Italian-inspired dandelion greens recipe you can use as a master recipe whenever you want to cook tender greens, wild or farmed.

I have no idea why it took me so long to post a dandelion greens recipe, but it’s probably because I have been making this “recipe” (it’s really more of a master method) without thought for decades. It’s simple, fast and touches all the key flavors: salty, spicy, bitter, tart.

Before I get into it, you should know that while dandelion greens are around much of the year, they are only good to eat in cold or cool weather. Once temperatures start climbing above 80F, they can become unpleasantly bitter, and are damn near inedible in August.

This is a major reason why some people who have tried dandelion greens don’t like them. But picked in spring or fall, or even winter in warm places, they’re awesome. Only slightly bitter, like arugula or radicchio, dandelion greens are a time-honored spring tonic. And they are far more nutritious than spinach.

According to the University of Rochester, in equal servings of dandelion greens and spinach (1 cup), dandelion greens have:

• About the same amount of Vitamin A and beta carotene;
• Twice the protein, iron, potassium and Vitamin C;
• Three times the amount of fiber and calcium; and,
• Four times the amount of Vitamin E and carbohydrates.

Most of you reading this have them in your yard or nearby. If you dig them up with a weeding fork, taking the root, dandelion greens will keep for several weeks in the the fridge. When you are ready to serve, wash them well in the sink, then soak them in ice water for 30 minutes or so.

This removes some bitterness and keeps the greens hydrated.

The recipe

OK, so the recipe is simple: Lots of olive oil, lots of slivered garlic — slivered keeps the garlic large enough so you notice it when you’re eating, and I like that — some hot chile, maybe some onion, too. If you want, lemon juice or a splash of vinegar right as you serve.

In the pictures I used ramp stems as the onion element, but shallot or yellow onion would be just as good. Cook that in olive oil until soft, then add the garlic and chile, which can be fresh or dried peppers, or even red pepper flakes, which is more traditional in Italy.

I like to finish not only with lemon juice, but also freshly ground black pepper and a drizzle of really good olive oil. This is where you’d use those herb or citrus-infused oils.

Dandelion Greens Variations

While this is designed as a dandelion greens recipe, I’ve done the same thing with spinach, chard, lambsquarters, amaranth greens, purslane, and mustard greens — wild or farmed.

You can play with this, too. I like to add mozzarella pearls or shrimp or shredded poultry or rabbit. It’s phenomenal as a base for simply seared fish. Add boiled fingerling potatoes or roasted red peppers and you take it in another direction.

Think of this recipe as a jumping off point.

Once cooked, your dandelion greens will keep a day or two in the fridge, but are really best made and then eaten. Lord knows you probably have plenty in your yard!

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.