Simple Dandelion Greens
Use this as a model, a master recipe, rather than dogma. See the notes above for all sorts of variations.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1/2 cup minced onion
- 3 cloves garlic, slivered
- 1 to 3 small chiles, such as Thai (or 1 teaspoon red pepper flakes)
- 1 pound dandelion greens, washed
- Salt
- Freshly ground black pepper, olive oil, and lemon juice, to taste
Instructions
- Wash the dandelion greens and set them in a large bowl of ice water. Let them sit at least 15 minutes before proceeding. Move them to a colander to drain.
- Heat the olive oil in a large saute pan over medium-high heat. Cook the onions until they're soft, but not browned. Add the garlic and chile and cook another minute.
- Move the dandelion greens to the pan, where they will pop and spatter a bit. Stir-fry them until they all wilt, then sprinkle salt over everything. Cook another minute or three -- the older the greens are, the longer you will need to cook them -- then turn off the heat and add the black pepper, a little nice olive oil, and some lemon juice. Serve at once.
Notes
Keep in mind this recipe works with any tender green, such as chard, spinach, lambsquarters, mustard greens, turnip greens, purslane, amaranth greens...
Nutrition
Calories: 125kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 88mg | Potassium: 491mg | Fiber: 4g | Sugar: 2g | Vitamin A: 11532IU | Vitamin C: 44mg | Calcium: 221mg | Iron: 4mg