Sautéed Spicy Dandelion Greens and Onions

A flavorful side dish combining tender dandelion greens sautéed with sweet onions, garlic, and spicy Italian cherry pepper. The bitterness of the greens is balanced by the rich combination of olive oil and butter.

6 servings

34 min

Published October 4, 2025

Ingredients

•4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces
•2 tablespoons extra-virgin olive oil, plus additional for drizzling
•2 tablespoons unsalted butter
•2 large large onions, halved and thinly sliced
•4 large large garlic cloves, coarsely chopped
•1 whole fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper
•1 to taste Salt and freshly ground black pepper

Cooking Instructions

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. 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. Drain well, gently pressing out excess water, and transfer to a bowl.
20 min
2.
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. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.
14 min

Ingredients

•4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces

•2 tablespoons extra-virgin olive oil, plus additional for drizzling

•2 tablespoons unsalted butter

•2 large large onions, halved and thinly sliced

•4 large large garlic cloves, coarsely chopped

•1 whole fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper

•1 to taste Salt and freshly ground black pepper

Cooking Instructions

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. 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. Drain well, gently pressing out excess water, and transfer to a bowl.

20 min

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. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

14 min