Last Updated on October 23, 2023
This garlic sautéed dandelion greens recipe will make all your meal times a lot healthier! It’s a quick and easy appetizer or side that pairs well with many other recipes.
It has a savory, sweet, and bitter taste that will enhance your dinners and other occasions.
You can serve this during backyard barbecues, grilling parties, deep-fried Fridays, or just simple family meals.
Sometimes you just need to prepare something fast to pair with your other dishes to make them complete.
And having this recipe will surely do that. It has all the flavors that you like and a lot of benefits too. You won’t have a hard time feeding this to adults and kids alike.
Why You’ll Love This Dandelion Greens Recipe
- It’s a flavorful side or app that can be served with your other favorite food.
- It’s quick and easy to make. You can prepare and cook this recipe in 20 minutes or less.
- Dandelion greens have so much to offer in terms of nutritional value.
- This recipe is flexible enough to change the dandelion greens to other leafy vegetables. You can also add other ingredients as well.
Ingredients For Garlic Sauteed Dandelion Greens Recipe
- 1 lb/450g dandelion greens, washed and dried (about 2 bunches if using cultivated greens)
- 5 cloves/25g garlic, peeled and sliced
- 3 tbsp/45ml olive oil
- 1-2 tsp/5-10ml maple syrup
- ¾ cup/180ml vegetable broth
- 1-2 tbsp/15-30ml fresh lemon juice
- ½ tsp/3g sea salt
How To Cook Sautéed Dandelion Greens
1. Use a paring knife to peel the garlic while leaving the cloves whole (do not crush). Slice thinly (1/8”/3mm or less).
2. Rinse and dry the dandelion greens. Trim off the ends where the leaves are not connected.
3. Heat the oil in a large skillet over medium to medium-low heat. Add the garlic and sauté for 2 to 3 minutes. Keep stirring until the garlic slices turn golden brown. Remove the garlic from the pan and set aside in a small bowl, but keep the oil.
4. Return the pan to the heat and add the greens. Cook for 1 to 2 minutes until it begins to wilt. Reduce the heat to low and pour the vegetable broth and maple syrup into the pan. Stir to distribute everything evenly.
5. Allow to simmer uncovered and cook for about 10 minutes or until 75% of the liquid is gone, stirring occasionally.
If the liquid hasn’t reduced, you can add 5 minutes more to your cooking time.
Remove from heat and season with salt and lemon juice to taste. Sprinkle in the fried garlic at the end and serve.
What Are Dandelion Greens
Dandelion greens are the leaves and stems of the common dandelion weed.
While most people are familiar with the bright yellow dandelion flowers, the leafy greens of the plant are edible and tasty.
They have been used for centuries in various culinary traditions and herbal medicine practices.
Dandelion greens can be used raw in salads, sauteed in a side dish, boiled in soups and stews, or used as a filling for various recipes.
Their pepper-like, bitter flavor can add depth and complexity to dishes that most people don’t know about.
Health Benefits Of Dandelion Greens
A dish or recipe that contains dandelion greens has a high nutrient content and is a good source of vitamins and minerals, including vitamins A, C, and K, as well as calcium, iron, and potassium.
They are also known to have a low calorie count which is great for any kind of diet that you are already following.
Dandelion greens have been traditionally used in herbal medicine for their potential health benefits.
They are believed to support digestion, liver function, and kidney health. Some people use dandelion greens as a diuretic and a source of antioxidants. (Source: Healthline)
To ensure that this recipe will give you the maximum number of health benefits, make sure that you choose the naturally grown plants from your local market, or the ones organically grown in the backyard of your local farmer.
Stay away from crops and plants that are exposed to harmful sprays and pesticides.
Tips, Variations, And Substitutions
🥬 Spinach, arugula, kale, or chard – use these other leafy vegetables if dandelion greens aren’t available to you. They provide the same peppery, bitter, earthy taste that will fit into this recipe.
🥬 Lettuce – If you are using the dandelion raw, you may opt for fresh lettuce. Romaine or iceberg is fine. They have a balance of bitter yet refreshing taste that’s perfect for cold salads and dishes.
If you find the leafy vegetables to be too big to your liking you may chop them up in manageable sizes for quicker cooking times and easier bites.
No one wants to look like a hippo trying to eat a large green leaf.
Frequently Asked Questions
Yes. They can be eaten raw as stated above.
But if you want to lessen their bitterness and make them more tender, you can blanch them before mixing them into your salad.
Then chill it in the fridge for at least 30 minutes before serving.
If you are having a lot of dishes served, you can add this recipe to your menu for a quick and easy side.
You can serve this with meaty textured dishes like barbecues, grilled dishes, or even fried food.
That’s a great idea! if you want to add texture to this dish and a nutty flavor, you can add toasted nuts like pine nuts sprinkled at the end before serving.
If this is more convenient for you then do so. This recipe is flexible and can be changed. Look at the tips section for more details.
Sautéed Dandelion Leaves Recipe
- Use a paring knife to peel the garlic while leaving the cloves whole (do not crush). Slice thinly (1/8”/3mm or less).
- Rinse and dry the dandelion greens. Trim off the ends where the leaves are not connected.
- Heat the oil in a large skillet over medium to medium-low heat. Add the garlic and sauté for 2 to 3 minutes. Keep stirring until the garlic slices turn golden brown. Remove the garlic from the pan and set aside in a small bowl, but keep the oil.
- Return the pan to the heat and add the greens. Cook for 1 to 2 minutes until it begins to wilt. Reduce the heat to low and pour the vegetable broth and maple syrup into the pan. Stir to distribute everything evenly.
- Allow to simmer uncovered and cook for about 10 minutes or until 75% of the liquid is gone, stirring occasionally.If the liquid hasn’t reduced, you can add 5 minutes more to your cooking time.Remove from heat and season with salt and lemon juice to taste. Sprinkle in the fried garlic at the end and serve.
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