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Braised Ground Pork, Potatoes and Dandelion Greens

There is something about dandelion greens and pork that makes them a perfect combination as the fat of the meat balances the bitterness of the greens.

I usually don’t blanch the dandelion greens for this recipe because I like their bitter flavor, but if you prefer a milder flavor, just blanch the greens for a few minutes in salted water.


  • 1 pound ground pork, chorizo or Italian sausage
  • 1 bunch dandelion greens, chopped in 2-inch segments
  • 1 pound potatoes, cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Salt and pepper to taste


In a skillet on medium heat, sauté the meat until browned. No need to add olive oil, as the meat will provide its own fat. Add onions, garlic and potatoes. Stir until the onions are translucent. Cover and reduce heat. Cook for 30 minutes or until the potatoes are soft.

Add the chopped greens and stir until mixed. Add salt and pepper to taste.

Submitted by Philippe, Tucson CSA