Braised Dandelion Greens

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

We never spray any chemicals on our small lawn at home. I love the yellow color from the dandelions (not so much love for this from my husband, but it allows me to enjoy the fresh dandelion greens right from my back yard). Or I buy plenty from our local farms to braise, to put in a salad, or to add to any vegetable soup.


  • 3 tablespoons organic canola oil
  • 1 large organic spring onion, or 2 medium, sliced into thin rings, separated


Heat the canola oil in a large, deep skillet over low-medium heat. Add the onion, soy bacon, salt, and pepper. Stir to coat with the oil. Cover and cook for about 10 minutes, stirring occasionally until the onions have softened. Add the dandelion greens and a little more salt. Using tongs, toss the g