Sautéed dandelion is an unusual and tasty side dish. Found almost everywhere, from gardens to roadsides, its yellow flowers become the famous “puffballs.” Sometimes considered a weed, it has various properties, like diuretic, anti-inflammatory, and detoxifying. You can cook it by boiling or even better by steaming so as not to lose its active principles. In my very simple recipe, after boiling, I sautéed it with extra virgin olive oil, salt, and pepper. Additionally, you can sauté a garlic clove and chili to slightly reduce the bitter taste. Serve with meat or fish main courses.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Boiling, Steaming
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 7 oz dandelion greens
- 1 clove garlic (optional)
- to taste chili pepper (optional)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Basin
- Colander
- Knife
- Pan
- Wooden spoon
Steps
To prepare the sautéed dandelion…
Take the dandelion leaves, remove the damaged ones, and cut off the end of the leaves. Wash them to remove impurities and soil residues by placing them in a basin under cold running water and drain them.
In a pot, pour water and bring it to a boil, when it boils, immerse the dandelion leaves and cook them for 15 minutes from when it starts boiling again.
After the cooking time, drain the dandelion and sauté it in a pan with extra virgin olive oil, the peeled garlic clove, chili, salt, and pepper. It should be completely dry. Serve hot.
