Braised Dandelion Greens

Preparation info

  • Difficulty


  • Serves


Appears in

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

Welcome to Claire's

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
  • 2-3 strips meatless soy bacon or smoked organic tempeh, cut into 1-inch pieces
  • Sea salt and pepper, to taste
  • 1 large bunch organic dandelion greens, washed well, bottom 2 inches of stems cut off and discarded, remaining leaves and stems cut in half, lengthwise
  • ¼ cup freshly squeezed orange juice (from about ½ orange)
  • 1 cup cooked organic chickpeas; if using canned, rinse and then drain before adding


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 greens to coat. Cover and cook for about 8-10 minutes, stirring occasionally until the greens have wilted. Add the orange juice and chickpeas. Cook, uncovered, for about 5 minutes, stirring occasionally until the chickpeas are heated through. Taste for seasonings.