📝 About This Recipe
Embrace the sophisticated bitterness of spring with this vibrant Mediterranean-inspired dish that transforms humble forage into a gourmet delight. By gently blanching the greens and finishing them in a bath of golden olive oil, pungent garlic, and bright citrus, we balance their earthy profile with a zesty, savory finish. It is a nutrient-dense powerhouse that brings a rustic, farmhouse elegance to any table.
🥗 Ingredients
The Greens
- 2 large bunches Dandelion greens (tough ends trimmed, washed thoroughly)
- 1 tablespoon Sea salt (for blanching water)
Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality cold-pressed)
- 5 pieces Garlic cloves (thinly sliced into chips)
- 1/2 teaspoon Red chili flakes (adjust for desired heat)
- 1 small Shallot (finely minced)
Finishing Touches
- 2 tablespoons Meyer lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Parmigiano-Reggiano (shaved or finely grated)
- 2 tablespoons Pine nuts (toasted)
👨🍳 Instructions
-
1
Fill a large stockpot with water and add 1 tablespoon of sea salt. Bring to a rolling boil over high heat.
-
2
While the water heats, prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes.
-
3
Chop the cleaned dandelion greens into 3-inch lengths, ensuring you discard any particularly woody or thick stems near the base.
-
4
Submerge the greens in the boiling water. Blanch for 2-3 minutes; this step is crucial as it tempers the natural bitterness of the leaves.
-
5
Using tongs, immediately transfer the greens from the boiling water into the ice bath to stop the cooking process and lock in the vibrant green color.
-
6
Once cooled, drain the greens and squeeze them firmly with your hands or a clean kitchen towel to remove as much excess water as possible.
-
7
In a large skillet or sauté pan, heat the extra virgin olive oil over medium-low heat.
-
8
Add the sliced garlic and minced shallots. Sauté for 3-4 minutes until the garlic is golden and fragrant, but be careful not to let it burn.
-
9
Stir in the red chili flakes and cook for another 30 seconds to infuse the oil with a gentle heat.
-
10
Increase the heat to medium and add the blanched, squeezed dandelion greens to the skillet. Use tongs to pull the clumps apart and coat them thoroughly in the garlic oil.
-
11
Sauté the greens for 3-5 minutes, allowing them to absorb the flavors and heat through completely.
-
12
Remove the skillet from the heat. Drizzle with fresh Meyer lemon juice and sprinkle with the lemon zest, kosher salt, and cracked black pepper.
-
13
Toss one final time to distribute the seasoning evenly.
-
14
Transfer to a warm serving platter and garnish with the toasted pine nuts and shaved Parmigiano-Reggiano.
💡 Chef's Tips
If you find dandelion greens too bitter, increase the blanching time by another 60 seconds or mix them with baby spinach. Always squeeze the greens dry after blanching; excess water will steam the greens rather than sauté them, ruining the texture. Use a high-quality finishing olive oil for the best flavor profile, as it carries the garlic and lemon notes. If Meyer lemons aren't available, use a regular lemon mixed with a pinch of sugar to mimic the floral sweetness. Toasting the pine nuts in a dry pan for 2 minutes before starting the recipe adds a necessary buttery crunch.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Vermentino to cut through the garlic and oil. Serve alongside a grilled ribeye steak or herb-roasted chicken for a balanced dinner. Place a poached egg on top of a serving for a luxurious, runny-yolk 'salad' experience. Accompany with thick slices of toasted sourdough bread to soak up the lemon-garlic oil. Works beautifully as a warm component in a grain bowl with farro and roasted chickpeas.