autumn days

Thursday, July 3, 2014

Dandy Sautéed Greens

For our herbal remedies class, Hannah and her friends sautéed up their own dandelion greens.  The greens were so scrumptious there was not a crumb remaining.  This is a simple recipe, especially after you've done it once or twice, though you can eat these greens any way you like.  Add a little more spice, a little sweet, savory, make it just your style.  You can even put the new leaves in your salads for a vitamin boost.  How do you like to eat your dandy greens?

Sautéed Dandelion Greens

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 10 mins
These bitter greens mellow out when sautéed with garlic and seasonings.


1 Large Bunch Dandelion Greens
4 Tablespoons Olive Oil
Salt & Pepper
Dash Of Red Pepper Flakes
1 Large Clove of Garlic, Chopped
1 Tablespoon Vinegar


Rinse the greens well, and remove any brown ends.
Squeeze dry to remove excess water.
Cut into 3 inch pieces. In a large, heavy saucepan or frying pan, add the damp greens, the garlic clove, vinegar, and the oil.
Sauté for 8 to 10 minutes, or until the greens are soft and tender.
Add salt and pepper, and red pepper until you have reached your desired level of heat.
Place on a platter, and serve.

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