Dandelion Greens Recipe: How to Sauté Dandelion Greens

Dandelion greens are the serrated leaves of the dandelion plant (Taraxacum officinale). The name dandelion comes from the French “dent de lion” (lion's tooth), likely a reference to the serrated leaves. Dandelion greens grow as weeds in temperate regions worldwide, and the leaves are a good source of vitamin A, vitamin C, vitamin E, calcium, and iron. You can find dandelion greens at farmers’ markets and grocery stores.

Dandelion leaves have a sharp, bitter flavor similar to chicory, plus notes of black pepper, similar to arugula. Like other bitter greens, dandelion greens taste best when balanced with plenty of fat, like extra virgin olive oil or bacon fat, and acids like lemon juice or vinegar.

You can easily substitute dandelion green in recipes that call for kale and Swiss chard. You can use dandelion greens to make various salads, sauces, and side dishes:

1. 1. Dandelion salad: Dandelion greens are a classic component of the Provençal salad mixture called mesclun, which consists of lettuce and other greens like dandelion greens, mustard greens, and/or radicchio. Add bacon fat and balsamic vinegar dressing to cut through the greens' bitterness.
2. 2. Greens and beans side dish: Naturally sweet, creamy white beans (or chickpeas or lentils) make the perfect foil for sharp, bitter dandelion greens. Add chopped dandelion greens to a pot of simmering beans and finish with a glug of olive oil and a pinch of red pepper flakes.
3. 3. Dandelion pesto: If you need to use up dandelion greens, blanch the greens, drain them well, and blend them with pine nuts, parmesan, garlic, and plenty of olive oil to make a pesto sauce.