Sautéed Spicy Dandelion Greens And Onions
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
57
Sourness
40
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 large
Onion (halved and thinly sliced)4 large
Garlic Cloves (coarsely chopped)1
SaltDirections:
1
Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch
2
Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking
3
Drain well, gently pressing out excess water, and transfer to a bowl
4
Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes
5
Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes
6
Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil
7
Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch
8
Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking
9
Drain well, gently pressing out excess water, and transfer to a bowl
10
Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes
11
Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes
12
Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil