- 1½ Pound Dandelion greens, tough lower stems discarded and leaves chopped
- 3 Tbs Olive oil
- 3 Large Garlic cloves, smashed
- ½ tsp Hot red-pepper flakes, dried
- ¼ tsp Sea salt
- Boil Dandelions in a large pot of salted water until tender. (About 10 minutes)
- Drain and rinse under cold water.
- Gently rub out excess water.
- Heat oil in a heavy skillet over medium heat.
- Cook garlic and red-pepper flakes, stirring frequently, until pale golden. (About 1 minute.)
- Increase heat to medium-high, add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes. Enjoy!
Servings: 4
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
Cooking Tips
These nutritional greens serve as a fantastic side dish to your favorite pasta!
Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 169.65 | ||
| Calories From Fat (59%) | 99.56 | ||
| Calories From Protein (7%) | 11.56 | ||
| Calories From Carbs (35%) | 58.54 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 11.33g | 17% | ||
| Saturated Fat 1.65g | 8% | ||
| Monounsaturated Fat 7.51g | |||
| Polyunsaturated Fat 1.54g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 0.00mg | 0% | ||
| Sodium 215.40mg | 9% | ||
| Potassium 684.42mg | 20% | ||
| Carbohydrates 16.43g | 5% | ||
| Dietary Fiber 6.01g | 24% | ||
| Sugar 6.57g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 10.42g | |||
| Protein 4.74g | 9% | ||
| Vitamin A 8387.63IU | 168% | ||
| Vitamin C 60.24mg | 100% | ||
| Calcium 322.26mg | 32% | ||
| Iron 5.38mg | 30% | ||
| Vitamin E 9.60IU | 96% | ||
| Thiamin 0.33mg | 22% | ||
| Riboflavin 0.44mg | 26% | ||
| Niacin 1.39mg | 7% | ||
| Vitamin B6 0.45mg | 23% | ||
| Folate 45.99µg | 11% | ||
| Pantothenic Acid 0.16mg | 2% | ||
| Phosphorus 115.71mg | 12% | ||
| Magnesium 61.80mg | 15% | ||
| Zinc 0.72mg | 5% | ||
| Copper 0.30mg | 15% | ||
| Manganese 0.62mg | 31% | ||
| Selenium 1.17µg | 2% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 146.92g | |||
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
