How to Cook Dandelion Greens

A pan of cooked dandelion greens with lemon and fresh raw dandelion greens in the background.

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An easy, introductory recipe for tender braised dandelion greens that anyone can make.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 116kcal

Author: Alan Bergo

Cost: 5

Equipment

1 2 gallon stock pot for blanching the greens
1 2 quart sauce pot about 8-10 inches wide

Ingredients

1 lb wild or cultivated dandelion greens
Kosher salt to taste
1 gallon Water for blanching
1 tablespoon cooking oil or bacon grease
1 small yellow sweet onion, diced ¼ inch (3oz) optional
1 large clove of garlic optional
½ cup chicken stock
1 pinch crushed red pepper flakes optional
1 fresh lemon
1 tablespoon extra virgin olive oil for finishing

Instructions

Arrange the dandelions and line them up, then cut into 1 inch pieces.
Bring a pot of salted water to a boil and blanch the dandelion greens for 1 minute. Roughly 2 tablespoons of salt for a gallon of water.
Remove the greens from the pot, refresh in cold water and squeeze dry.
Heat the cooking oil in the saucepot, add the garlic and onion and cook until translucent.
Add the cooked dandelion greens and chicken stock, cover the pot and simmer until tender, about 15-20 minutes.
If the pan seems wet you can continue cooking the greens until it's nearly dry, but they're good when they're a little juicy.
Add the crushed red pepper flakes if using, double check the seasoning for salt and adjust as needed (it may not need any). Transfer to a serving dish, garnish with olive oil and serve with fresh lemon wedges.

Video

Notes

This is a very basic recipe that's easy to make your own. You can skip the garlic and onion and simply braise the greens, or add other things like chili paste, cooked potatoes, etc.

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