Sleeping Frog Farms

Real Fruits and Vegetables – Cascabel, Arizona

Sauteed Dandelions with Olive Oil, Lemon and Garlic



  • washed dandelion greens (as many as you want to eat – I usually cook several large handfuls at once)
  • olive oil
  • minced garlic
  • high quality salt (I use either Himalayan Pink or Black Lava, both of which are very flavorful)
  • fresh lemon


  1. Heat a good dollop of olive oil, and a bit of the garlic, in a non-stick skillet.
  2. Once the garlic has become flavorful, add your dandelion greens. Cook them on medium-high until they’re nicely wilted, just like you’d cook spinach. This will take 3-5 minutes. It’s important not to overcook the greens because you’ll lose nutrients the longer they stay on the stove.
  3. Once they’re done, sprinkle just a bit of high quality salt on the greens, spritz with fresh lemon juice, and you’re good to go! They’re wonderful to eat plain like this, as a side, and they’re also delicious on pasta.

You can also add Parmesan cheese, red pepper, capers, chopped onion, or any other ingredients that strike your fancy.

Sautéing dandelion greens is a great way to cook them because they keep a lot of their nutrients with this method.

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