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Why I Love This Recipe

Cicoria Affogata

This is good in spring when dandelions are just starting to grow as you need young tender leaves so that they won't be bitter.

Ingredients You'll Need

2 lbs. fresh dandelion greens
3 tablespoon olive oil
1 clove garlic, chopped
Salt & Pepper
optional: Red pepper flakes while sauteing garlic


Discard wilted dandelion leaves.

Wash greens several times in cold water and cut off roots (if they are there).

Saute garlic in hot oil for 1 minutes.

Add washed greens and seasonings.

Cover pan tightly and cook slowly 10 to 12 minutes until tender.

If greens become too dry, add 2 tablespoon water.

Stir occasionally.

Serve hot as vegetable.

Questions, Comments & Reviews

These sound delicious, I always cook dandelion greens plus various other wild greens in the spring, such as curly dock, lambs quarters, carpenters square and crows foot to name a few of them. We love them. I have always just cooked them with some bacon or cured jowl but next spring I am going to try this recipe for something different. AND they are also full of vitamins -- very healthy and delicious. Thanks for posting. Anna

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