Dandelion Greens with Toasted Garlic & Almonds

Dandelion Greens with Toasted Garlic & Almonds

1 Review
From: EatingWell Magazine March/April 2012

This salad recipe works for just about any green, but we especially love it with the light bite of assertive greens like dandelion or escarole. If you want to make it with mellower greens like chard or spinach, skip the blanching (Step 1), which is included to tame the bitter flavor.

Ingredients 4 servings

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  • 1 large bunch dandelion greens or 1 head curly endive, escarole or chicory, trimmed and coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 4 scallions, thinly sliced, whites and about 2 inches of the greens only
  • 1/3 cup sliced blanched almonds, toasted
  • 1/4 teaspoon salt


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  1. Bring a large pot of water to a boil. Drop greens into the boiling water and cook until bright green, stirring once or twice, 30 seconds to 2 minutes, depending on the type of greens. Drain in a colander, then rinse well with cold water. Drain again, pressing on the greens to remove excess water.
  2. Heat oil in a large skillet over medium-high heat. Add garlic and scallions; cook, stirring, until the garlic starts to turn golden brown, 30 seconds to 2 minutes. Add the greens and cook, stirring, until tender and heated through, 1 to 3 minutes. Stir in almonds and season with salt. Serve immediately.

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 179 calories; 15 g fat(2 g sat); 4 g fiber; 10 g carbohydrates; 4 g protein; 34 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 8071 IU vitamin A; 30 mg vitamin C; 177 mg calcium; 3 mg iron; 207 mg sodium; 407 mg potassium
  • Nutrition Bonus: Vitamin A (162% daily value), Vitamin C (53% dv), Calcium (19% dv), Iron (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3 fat

Reviews 1

March 11, 2012
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By: EatingWell User
Great recipe for healthy greens! Really enjoyed this recipe! I have to admit that I chopped a couple slices of applewood smoked bacon and used the drippings instead of oil. Maybe not as healthy, but a more traditional way of preparing greens with an excellent result. Loved the crunch of the toasted almonds with the crumbled bacon bits! Pros: Easy and delicious