Dandelion Greens


My mom used to make me eat these greens when I was a kid because they were filled with iron and nutrients. The green flavor of the dandelion leaves is cut by the sweetness of the onions and the citrus of the fresh lemon juice.

Nutritional info
per serving

Calories 218
Fat 18g
Saturated fat 3g
Carbohydrates 13g
Sodium 1001mg
Fiber 3g
Protein 2g
Cholesterol 0mg

Dandelion Greens

6 cups
Prep time: Cook time: Total time:


  • 4 cups dandelion greens (2 lb.)
  • 14 cups water
  • 2[1/2] tsp. salt
  • [1/2] cup extra-virgin olive oil
  • 4 sliced large white onions
  • 1 large lemon, cut into quarters


Thoroughly wash dandelion greens in a large bowl of water three times to remove any dirt, discarding water after each wash. Chop greens into 1-inch pieces.

In a large pot over medium-high heat, bring water to a simmer. Add 1 teaspoon salt and dandelion greens, and simmer, stirring occasionally, for 20 minutes. Drain greens, and squeeze out any excess water.

Preheat a large skillet over medium heat. Add [1/4] cup extra-virgin olive oil and [1/2] of white onions, and cook, stirring occasionally, for 5 minutes.

Add dandelion greens and 1 teaspoon salt to the skillet, reduce heat to low, and cook for 15 more minutes.

Transfer dandelion mixture to a serving plate.

In the skillet, heat remaining [1/4] cup extra-virgin olive oil. Add remaining [1/2] teaspoon salt and [1/2] of remaining onions, and cook, stirring occasionally, for 20 minutes or until lightly browned.

Top dandelion greens with browned onions, squeeze juice of [1/2] lemon on top, and serve with 2 remaining lemon quarters.

Healthy Hint
Dandelion greens have many health benefits. They are filled with iron, antioxidants, calcium, and even protein.

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