Dandelion greens are one of spring’s most nutritious and flavorful offerings — slightly bitter, earthy, and full of character. Braising softens their edges, transforming that assertive flavor into something mellow and complex. Here, the greens are gently cooked with onions, garlic, and a splash of vinegar for balance, creating a dish that’s both rustic and elegant. This recipe is lovely as a side to roasted meats or grilled fish, or served with a bowl of creamy polenta or warm grains for a simple vegetarian supper.
INGREDIENTS:
1/2 cup brown onion, fine dice
1-2 tablespoons olive oil, or as needed
2 bunches dandelion greens, stemmed, rinsed, and coarsely chopped
2-3 cloves garlic, peeled and de-germed, minced
Salt and nd freshly ground black pepper, to taste
1/4 to 1/2 teaspoon sugar (adjust to taste to balance bitterness)
1 cup of liquid (water, vegetable stock, or a mixture; apple juice works nicely too)
1 teaspoon vinegar (sherry, white balsamic, or cider)
METHOD:
Heat a 10-inch skillet with a tight-fitting lid over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add the diced onion, toss to coat, and sauté until softened and just beginning to turn golden.
Add the chopped dandelion greens to the pan and cook until just wilted, stirring occasionally. Season lightly with salt and pepper.
Make a small well in the center of the greens. If the pan looks dry, add a touch more oil. Add the minced garlic and cook until fragrant, about 1 minute, then toss to combine evenly with the greens and onions.
Sprinkle the sugar over the mixture and toss to coat. Allow it to cook for 1–2 minutes to lightly caramelize and balance the greens’ natural bitterness.
Pour in the liquid, cover the pan, and reduce heat to a gentle simmer. Cook for 8–10 minutes, or until the greens are tender. Remove the lid and cook uncovered for another minute or two to evaporate any excess liquid.
Drizzle with vinegar, toss well to coat, and adjust seasoning with additional salt and pepper if needed. Serve warm.
VARIATION: For a sweet-and-savory twist, braise the greens with a mix of vegetable stock and apple juice, then finish with cider vinegar. Sauté a few apple wedges in butter and fold them into the greens just before adding the vinegar — a perfect complement to pork, poultry, or fall grain dishes like buckwheat kasha.
SERVING SUGGESTIONS:
- Pair with roasted chicken, pork chops, or grilled salmon.
- Serve over creamy polenta, mashed potatoes, or alongside lentils for a vegetarian option.
- Top with toasted nuts or shaved Parmesan for extra richness and texture.
YIELD: 4 servings
SOURCE: Recipe courtesy of Chef Andrew Cohen
