Ingredients:

  • 1 bunch dandelion greens (approximately 250g / 9 oz), thoroughly washed and trimmed
  • 2 tablespoons olive oil (30ml)
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt to taste
  • Black pepper to taste
  • Juice of 1 lemon (about 2 tablespoons / 30ml)
  • Grated Parmesan cheese (30g / 1 oz, optional)
  • Lemon wedges for serving

Instructions:

  1. Rinse the dandelion greens thoroughly to remove any grit. Trim any tough stems and roughly chop the leaves.
  2. Heat olive oil in a large skillet over medium heat until shimmering.
  3. Add minced garlic and red pepper flakes to the oil. Sauté for 30 seconds or until fragrant, being careful not to burn.
  4. Add the chopped dandelion greens to the skillet, stirring well to coat with oil and garlic.
  5. Sauté for 5-7 minutes, until greens are wilted and tender. Season with salt and pepper to taste.
  6. Drizzle lemon juice over the sautéed greens just before serving.
  7. Transfer to a serving dish and garnish with grated Parmesan, if desired.