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Sautéed Dandelion Greens


  • 2 tablespoons olive oil
  • 1 bunch dandelion greens
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-2 teaspoons red chile flakes
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste


Chop the greens in 2-inch segments and blanch them in salty water until the stems are tender (about 5 minutes). Drain the greens in a colander.

Sauté onions, garlic and red chile flakes in olive oil on medium heat until onions are translucent. Add greens and stir gently until well mixed. Salt and pepper to taste. Sprinkle with Parmesan cheese before serving.

Submitted by Philippe, Tucson CSA