Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose the most traditional way to cook the dandelion. The chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats.
INGREDIENTS
- 1 Lb (450 g) dandelion greens
- 2 cloves of garlic
- 3 tbsp extra virgin olive oil
- 1 chili pepper
- to taste table salt
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GARLIC AND CHILI PEPPERS
Pour the olive oil into a saucepan and place the pan over minimum flame. Peel and crush the cloves of garlic, then cut the chili pepper in two half.
If fresh chili is not available, use 1/2 tsp of chili flakes. Cook the pepper and garlic very slow until ready to cook the dandelion greens.
STEAMED DANDELION GREENS
Wash and raise the dandelion greens as times as need to eliminate any trace of dirt. Steam or boil the dandelion greens 5 minute. If it’s possible, save the water used to steam or boil the vegetables: it is great to prepare soups, or risotto recipes!
SAUTEED DANDELION GREENS
Saute the vegetables, until almost all the liquid is evaporated. Add salt as needed a couple of minutes before ready.
Once cooked, the vegetables have to be juicy, but not washy. Serve the sauteed dandelion greens hot or warm.
It is possible prepare the sauteed dandelion greens up to a couple days in advance.
Conserve the vegetables covered into the fridge. 10 minutes before serving, reheat the dandelion into a pan along with a couple of tbsp of water.
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Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose you the most traditional way to cook the dandelion. It’s very simple: the chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats. The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.SAUTEED DANDELION GREENS ROMAN STYLE (cicoria alla romana)
Ingredients
Instructions
GARLIC AND CHILI PEPPERS
STEAMED DANDELION GREENS
SAUTEED DANDELION GREENS
Nutrition Information
Yield
4 Serving Size
1
Amount Per Serving Calories 149Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 236mgCarbohydrates 12gFiber 5gSugar 1gProtein 3g
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂
Excellent, I made a big batch on Sunday and then added it to my eggs and as a side to my dinner through the week.
Very good! Sometimes I chop sauteed dandelions and combine them with battered eggs, making a tasty frittata 🙂
What would you compare the taste to? And, are you using the stems as well as the leaves?
Can I use them after they have bloomed?
What are the noticeable differences before and after the dandelions bloom?
Hi Barbie,
The Dandelion taste nicely bitter and pair perfectly along with grilled meats and strong tasting cheese. Yes, I use either the stems and the leaves. I never tried to cook them after bloomed, but I suppose it is possible use them.
Happy cooking 🙂
Filippo
Bitter is sooo missing from the american palate. This is a soooper recipe for an extremely healthful green. Thankyou.
Thank you Karen!
Happy cooking 🙂
F.
Great recipe…simple and healthy.
Thank you Francesca!
Happy cooking 🙂
F
Love the simplicity of this Dandelion recipe.
Thank you Eruna!
Happy cooking 🙂
F.
Excellent, Thank You!
I’m glad you liked it Rick 🙂
Happy cooking!
F.
Your directions say:
“If is possible, save the water used to steam or boil the vegetables.”
Why? What else can it be used for?
Hi Amalia,
I use it to prepare soups or risotto recipes.
Happy cooking 🙂
F.
Ah! Thanks for the tip, Filippo!
you are welcome 🙂
Excellent! I have never made/had dandelion greens before (they are not very common in the northern part of Northern America) and these are excellent. I am an avid cook, and have just started to play around with the vast amount of greens now available at our farmers market here. We just moved to a new place with many more types of produce. Before living in this city I could only get iceberg lettuce and spinach at the grocer, and the occasional kale at the farmer’s market. There are SO many amazing new green foods to try, and I love your blog. Thank you!
Thanks for your words Lisa, I’m glad you liked them!
I also love particularly dandelions as much as the majority of bitter greens.
Happy cooking 🙂
F.
The reason I chose this site was because of the direction to steam the dandelion greens rather than boil them with a large amount of salted, boiling water. I believe this method will conserve more nutrients, and the character of the flavor of these greens.
Thank you Pete!
Happy cooking 🙂