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Sautéed Spicy Dandelion Greens and Onions

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Sautéed Spicy Dandelion Greens and OnionsDavid Cicconi

Dandelions are one of the first greens to appear in the spring and their slightly bitter flavor has long been welcomed as a counterpoint to the richness of the meat they're often served with. The dandelions used in this recipe are the long, dark green Italian style leaves that are increasingly available in supermarkets and farmers markets. If you can't find dandelion, use chicory or escarole. Cooking the greens in water first is a crucial step and will significantly lessen their bitter edge. The sweetness of the onion and the mild heat of the crushed red pepper the greens are later sauté with, balances them further.

Cooks' notes:

Dandelion greens can be washed, dried, and cut 2 days ahead and chilled in sealable bags lined with damp paper towels.

Dandelion greens (with onions) can be cooked 2 hours ahead and kept at room temperature. Reheat over low heat or in a microwave.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 8 servings

Ingredients

4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoons unsalted butter
2 large onions, halved and thinly sliced
4 large garlic cloves, coarsely chopped
1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper

Preparation

  1. Step 1

    Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.

    Step 2

    Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

TagsItalianEuropeanDandelion GreensLeafy GreensVegetableSideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or Fewer30 Minutes or LessEpicurious

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