This dandelion greens recipe is a simple, flavorful vegan dish packed with nutrients. The greens are first boiled to reduce their natural bitterness, then sautéed with onions and olive oil.
This easy recipe is traditionally served with Arabic bread (khubz) or taboon bread and a squeeze of lemon on top, adding a fresh, zesty finish that complements the earthy flavors of the greens.
My mom used to make this dish often during Lent, as it’s a perfect vegan option. The preparation starts the same for both versions: she would boil the dandelion greens, and then split them in half to create two different dishes. I remember loving the version with dandelion with tahini more as a child, but now I enjoy both and can have them anytime.
Dandelion greens are the foundation of a simple yet flavorful vegan recipe that’s both nutritious and easy to prepare. To remove their natural bitterness, the greens are first boiled in water, which mellows the taste and makes them tender.
After boiling, they’re sautéed with onions in olive oil, bringing out a rich and savory flavor that complements their earthy tones. This dish is not only delicious but also packed with vitamins and minerals, making it an excellent choice for a wholesome, plant-based meal.
Dandelion greens are just perfect as a side dish or a light main course, it highlights the simplicity and depth of traditional vegan cooking. Try them with tahini.
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What is Dandelion?
Dandelion greens called hindbeh in Arabic, are leafy vegetables that appear in late winter to early spring. Like other leafy greens, dandelion is packed with nutrients and is very easy to prepare. It has a slightly bitter taste, especially when eaten raw, so boiling it first helps reduce the bitterness.
They are a nutritious and often overlooked leafy green, known for their slightly bitter, earthy flavor. These greens are rich in vitamins A, C, and K, as well as calcium and iron, making them a great addition to a balanced diet.
Although they can be enjoyed raw in salads, sautéing them with simple ingredients like onions and lemon helps mellow their bitterness and brings out their natural flavor. This recipe for Sautéed Dandelion Greens with onions, olive oil, and a squeeze of Lemon is a quick, flavorful way to enjoy them as a side dish or topping for grains and proteins.
Equipment
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- Pot - To boil dandelion
- Cutting Board - This is for chopping dandelion.
- Knife - For cutting dandelion.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Dandelion Greens - Can be found at any grocery store in the vegetable section.
- Sweet Onions - Sweet/white onions work well with this recipe. If you prefer, you can, red onions.
- Olive Oil - This is used to sauté the onions and add flavor to the cooked greens, I like to use Extra Virgin.
- Lemon - Juice of fresh lemon adds a tangy flavor to the dish that compliments all the ingredients.
- Cumin Powder - Enhances the flavor of the overall dish.
- Sea Salt
Instructions
Step 1 | Chop the dandelion greens and wash thoroughly.
Step 2 | Place them in a pot and cover them with boiling water, leaving the pot uncovered.
Step 3 | Once it reaches a boil, reduce the heat to medium and cook for about 20 minutes, or until the leaves soften.
Step 4 | Drain the water and transfer the dandelion to a strainer to cool. Once cooled, squeeze out any remaining water with your hands.
Storage and Pro Tips
- Dandelion greens can be stored in the fridge after boiling and sautéed the next day for convenience.
- Don’t be alarmed by the large quantity—similar to spinach, dandelion greens shrink significantly once boiled.
- Be sure not to skip the boiling step, as it helps reduce their natural bitterness.
- After boiling, allow them to cool, transfer to a strainer, and squeeze out excess water with your hands. This prevents extra moisture from being released during the sautéing process.
Frequently Asked Questions
Dandelion greens have a slightly bitter, earthy flavor that’s similar to kale or arugula, but with a bit more intensity. Cooking them helps mellow out the bitterness.
Yes, dandelion greens can be eaten raw, especially young, tender leaves. They add a peppery bite to salads and pair well with milder greens to balance the flavor.
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More Vegan Delicious Recipes
Dandelion Greens Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Lunch/Side dish
- Method: stovetop
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
This dandelion greens recipe is a simple, flavorful vegan dish packed with nutrients. The greens are first boiled to reduce their natural bitterness, then sautéed with onions and olive oil.
This easy recipe is traditionally served with Arabic bread (khubz) or taboon bread and a squeeze of lemon on top, adding a fresh, zesty finish that complements the earthy flavors of the greens.
Ingredients
- 2 bunches of dandelion cut, washed well and rinsed
- 4 cups of tap boiled water (or enough to cover dandelion)
- 1 medium-size chopped onion
- ½ teaspoon cumin
- 3 tablespoons extra virgin olive oil
- ¼ Sea Salt (adjust to taste)
- 1-2 lemon juice.
Instructions
- Chop the dandelion greens and wash thoroughly. Place them in a pot and cover with boiling water, leaving the pot uncovered.
- Once it reaches a boil, reduce the heat to medium and cook for about 20 minutes, or until the leaves soften.
- Drain the water and transfer the dandelion to a strainer to cool.
- Once cooled, squeeze out any remaining water with your hands.
- In a separate pot, heat olive oil and add the onions. Sauté until they turn golden brown.
- Separate the dandelion greens with your hands, add them to the pot with onions, and stir in cumin and salt. Cover and cook for an additional 10-15 minutes.
- Turn off the heat and serve warm or at room temperature with a squeeze of fresh lemon on top.
Notes
- Dandelion greens can be stored in the fridge after boiling and sautéed the next day for convenience.
- Don’t be alarmed by the large quantity—similar to spinach, dandelion greens shrink significantly once boiled.
- Be sure not to skip the boiling step, as it helps reduce their natural bitterness.
- After boiling, allow them to cool, transfer to a strainer, and squeeze out excess water with your hands. This prevents extra moisture from being released during the sautéing process.
Lana says
This looks easy and delicious. What an interesting recipe, I'm going to give it a try.
Wafa Shami says
Hi Lana, thanks for the review, yes it is. Enjoy!