Sautéed Italian Dandelion Greens with Garlic & Chili

Serves 2–4 | Ready in 20 minutes

A simple yet bold side dish that highlights the natural bitterness of dandelion greens with rich olive oil, mellow garlic, and just a touch of heat. Perfect served with grilled meats, pasta, or crusty sourdough.

Ingredients:
1 bunch Italian Dandelion Greens , trimmed and chopped

3 tbsp Texas olive oil

3 cloves garlic , thinly sliced

¼ tsp red chili flakes (optional, or try a dash of Savir Elotes Loco Hot Sauce )

Salt & cracked black pepper to taste

Juice of ½ organic lemon or splash of apple cider vinegar

Optional: Freshly grated Mozz Co Queso Fresco or Pecorino

Instructions:
Blanch the greens (optional for milder bitterness):
Bring a pot of salted water to a boil. Add dandelion greens and cook for 1–2 minutes. Drain and rinse under cold water. Squeeze out excess moisture.

Sauté the garlic:
In a large skillet over medium heat, warm olive oil. Add garlic and chili flakes and cook until garlic is just golden, about 1 minute.

Add the greens:
Add dandelion greens to the skillet. Sauté for 3–5 minutes, stirring frequently, until warmed through and infused with flavor.

Finish:
Season with salt, pepper, and a splash of lemon juice or vinegar to brighten the flavor.

Serve warm as a side dish or over creamy polenta, a bowl of beans, or toast.

Pro Tip:
Top with a fried pasture-raised egg or serve alongside roasted sausage for a full meal.