Dandelion Greens & Broccolini

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**Makes 4 small servings, but my husband and I ate this as 2 larger servings**


  • One bunch dandelion Greens
  • One large bunch Broccolini or two small bunches
  • 1/4 cup diced shallots
  • 2 cloves garlic, roughly diced
  • 1 teaspoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons water, separated
  • 1 lemon cut in half
  • 1 teaspoon salt, +extra to sprinkle for flavor
  • 1/2 cup grated parmesan


  • Remove dandelion roots and cut dandelion greens into 2 inch pieces.
  • Soak greens in a large bowl of cold water with 1 teaspoon of salt for 10-minutes
  • Cut stalks off broccolini. You want to mainly use the florets for this recipe.
  • Heat butter in a large pan over medium heat. Add garlic and cook for a minute or two until it becomes fragrant and starts to brown a bit.
  • Add olive oil and let it heat up just a bit.
  • Add shallots and lower heat just a bit. Cook shallots until they start to brown a little bit.
  • Add broccolini to pan. If the pan seems very dry, add one tablespoon of water after adding the broccolini – you do not need to use more oil. Bring the heat back up to medium and cook broccolini until the florets start to crisp a bit.
  • Drain the dandelion greens and add them to the pan. Do not dry the dandelion greens – just drain them. The moisture on the leaves will help the cooking process.
  • Cook for about another 5-minutes, until the dandelion leaves begin to wilt.
  • Squeeze half of a lemon onto the greens and mix well.
  • Serve warm, topped with parmesan

One thought on “Dandelion Greens & Broccolini

  1. Pingback: Recreating a Special Dish | Simply in the Flavor

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