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Spring Into Dandelion Greens

  • Author: Heather Habelka,
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


  • 1 Bunch Organic Dandelion Greens
  • 2 Cloves Minced Garlic
  • 1 Tbsp. Extra Virgin Olive Oil
  • Salt & Pepper
  • Tongs
  • Cast Iron Skillet


  1. Chop off bottom stems (a good 2 inches) and wash leaves in a strainer.
  2. Let air dry, then chop (leaves and stems) into bite-size pieces.
  3. Mince the garlic.
  4. Lightly sauté the garlic in 1 Tbsp. of EVOO and season with salt and pepper.
  5. Once the garlic becomes fragrant, toss in the dandelion greens and coat with oil.
  6. Add an additional dash of salt and pepper or drizzle of EVOO if needed. (Greens get salty really fast, and even saltier as they cook down.)
  7. Let the greens cook for a few minutes, tossing as needed, until cooked to your liking – bright green and less bitter.
  8. If you’d like, hit the finished greens with a spritz of fresh lemon juice to boost liver detoxification even more. Your liver loves bitter food!


I love to serve these greens with wild caught seafood including salmon, cod, shrimp, or scallops.