What are Dandelion Greens?

dandelion greens

What are Dandelion Greens?

Dandelions are rich in riboflavin, or vitamin B2, and vitamin A. One cup of dandelion greens contains almost twice as much iron as spinach. It also represents over 500 percent of your daily intake of vitamin K, which may play a role in fighting Alzheimer’s disease. Dandelion greens are:

-Highly Nutritious
-Contain Potent Antioxidants
-May Help Fight Inflammation
-May Aid Blood Sugar Control
-May Reduce Cholesterol
-May Lower Blood Pressure
-May Promote a Healthy Liver
-May Aid in Weight Loss

The dandelion green leaves, however, are not the only edible plant part. The flowers and roots are also edible. Some studies have demonstrated that the root extract can fight certain types of cancer. There are many ways to consume dandelion. Here are a few:

Dandelion Green Salad

This is the most simple way to use dandelion greens. Simply pick young greens (older ones are more bitter) and add them to a tossed salad. While you can make a salad out of just the dandelion greens, it tends to be too bitter for many people, especially kids.

Sautéed Dandelion Greens

Cooking dandelion greens eliminates some of their bitterness. Boil the greens for about 5 minutes, then transfer to a pan with hot olive oil and garlic, and sauté for 3-5 minutes. Eat as is or add to other dishes like pasta or scrambled eggs.

Sautéed Dandelion Greens with Eggs

Recipe courtesy of A Beautiful Plate


-4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
-2 tablespoons unsalted butter, clarified butter, or ghee
-1 large leek, white and light green parts only, finely chopped
-4 large eggs 
-1/4 cup crumbled feta cheese


1.Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
2.Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
3.When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set about 5 minutes.

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