Warm Dandelion Greens

Warm Dandelion Greens

0 Reviews
From: EatingWell Magazine May/June 1991

Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic vinegar plus some crisped Canadian bacon. Dandelion greens are a favorite springtime wild edible, but if you don't get them early enough, they begin to toughen. If large, store-bought dandelion greens are used, blanch them for 1 to 2 minutes in boiling water before sautéing.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 ounces lean back bacon or Canadian bacon, (three 3-by-1/4-inch slices), diced
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 12 cups young dandelion greens, rinsed well and briefly shaken dry
  • 2 tablespoons balsamic or rice-wine vinegar
  • 6 dandelion flowers and 12 small, whole leaves for garnish, (optional)


  • Active

  • Ready In

  1. Fry bacon in a large cast-iron skillet or Dutch oven over medium heat until edges curl, 2 to 3 minutes. Remove from the pan and drain on paper towels.
  2. Pour off excess fat from the pan and add oil. Add garlic and cook, stirring occasionally, until light brown, 1 to 2 minutes. Add still-damp greens, stir to coat them with the oil, cover pan and steam until just limp, about 3 minutes.
  3. Add vinegar and the cooked bacon, toss lightly and serve garnished with flowers and small leaves (if using).

Nutrition information

  • Per serving: 120 calories; 6 g fat(2 g sat); 4 g fiber; 12 g carbohydrates; 6 g protein; 30 mcg folate; 10 mg cholesterol; 2 g sugars; 11181 IU vitamin A; 39 mg vitamin C; 208 mg calcium; 4 mg iron; 246 mg sodium; 519 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 high-fat meat

Reviews 0