Garlic sautéed dandelion greens

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you’re not concerned about keeping the meal vegetarian, I’d highly recommend using schmaltz in place of the olive oil.


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 bunch (about 14 ounces/400 g) mature dandelion greens, chopped
  • Salt



    Heat the oil and garlic in the skillet over medium-high heat, stirring. Cook about 2 minutes, then add the greens and a good pinch of salt. Cook, tossing with tongs, until the leaves with the thickest stems are just tender, 3 to 5 minutes. Serve hot.