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.
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- 1 Lb (450 g) dandelion greens
- 2 cloves of garlic
- 3 tbsp extra virgin olive oil
- 1 chili pepper
- to taste table salt
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 is possible, save the water used to steam or boil the vegetables.
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. 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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- 1 Lb (450 g) dandelion greens
- 2 cloves of garlic
- 3 tbsp extra virgin olive oil
- 1 chili pepper
- to taste table salt
- 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 ½ 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 is possible, save the water used to steam or boil the vegetables. - 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. 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. 
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