Dandelion Greens Recipe

If you’ve never tried a dandelion greens recipe before, this is a great place to start. It comes together in about 30 minutes and turns a slightly bitter green into something rich, garlicky, and just a little spicy.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 35

Servings servings

Calories 224kcal

Author Jessy Freimann

Equipment

Ingredients

3 Tablespoons olive oil
3 cloves garlic take the tip of your knife and lightly poke it all over each garlic clove to help release the flavors
½ teaspoon Crushed red pepper flakes or more to taste
8 ounces Capicola hot ham cut into 1 inch pieces (the original recipe called for half this amount, but I liked the capicola so I doubled it- feel free to half the amount if you prefer)
24 ounces fresh dandelion greens well cleaned and ends trimmed, roughly chopped
1 teaspoon kosher salt to taste
¼ teaspoon ground black pepper to taste

Instructions

Heat oil over medium high heat.
Add garlic cloves and red pepper flakes to the pan and saute about 4-5 minutes, stirring frequently (do not let the garlic burn- you can always reduce the heat if necessary!).
Add the Capicola and saute a few more minutes until it begins to crisp, stirring often.
Stir in the Dandelion greens and season with salt and pepper to taste.
Allow the dandelions to cook down, stirring frequently, around 10 minutes.
Taste them for flavor and add more seasoning if necessary.
Serve with Italian bread and enjoy!

Video

Notes

Look for younger, smaller greens. Larger, more mature ones tend to be a bit more bitter but still work great.
Rinse really well to remove any hidden grit. You may need to soak and rinse a few times.
Trim the ends, which are tougher and may be a bit dried out. I like to cut the greens into smaller pieces (about 1-2 inches).
Don’t rush the garlic. Cook it gently so it softens and infuses the oil without burning.
The greens shrink quite a bit as they cook, so don’t worry if the pan looks full at first. You can totally add it in batches.
Season to balance the bitterness. The salt, fat, and spice help mellow the greens, so don’t skip them. Start small and adjust as everything cooks down- taste as you go.
Ingredients to prep ahead- Wash and trim the greens. Chop the capicola.
Leftovers and storage- Keep in the fridge for up to 5 days and reheat in the microwave or on the stovetop.

Nutrition