dandelion greens | yarcah

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  • 1/4 cup extra virgin olive oil
  • 1 cup medium diced onion (from about half a medium onion)
  • Between 1/3 to 1/2 cup lemon juice (from about 2 lemons), to taste *
  • Salt to taste
  • 1 pound roughly chopped dandelion greens, with the tough ends of the stems trimmed (from about 2 bunches)


  1. Bring 3 quarts of salted water to a boil in a large stockpot.
  2. While you’re waiting for the water to boil, heat the olive oil over medium-low heat in a frying pan and add the onion.
  3. Cook the diced onion until it softens, turns translucent, and turns very slightly golden around the edges, about 8 to 10 minutes. Once it’s done, and add the lemon juice, heat until it starts to simmer, and immediately remove from heat.
  4. Boil the chopped dandelion greens for 5 to 8 minutes, depending on your preference for doneness. **
  5. Drain the greens over a sink, and wring them out by pressing them against the colander with a wooden spoon.
  6. Combine the cooked greens with the lemon juice and onion mixture.
  7. Season with salt, to taste (start with about 1/4 teaspoon of kosher salt and go from there).


* I use the full 1/2 cup of lemon juice because I like more acidic greens, but if you want a mellower flavor, you can add closer to 1/3 cup. You can always add a little more, but it’s hard to take lemon juice away.

** The dandelion greens pictured here were cooked for 8 minutes, which yields a deeply green, slightly toothsome finished product. If you like brighter, even more al dente greens, cook them closer to 5 minutes (or even less). If you have very tender, small dandelion greens, you may need to cook them even less. If you’re using a different vegetable, see the chart above the lemon tree photos as a guide.