Dandelion greens cooked with olive oil, garlic, and lemon create a simple and savory vegetable side dish with bold flavor and tender texture.

Scale

4 cups fresh dandelion greens, cleaned and chopped

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

Salt, to taste

Black pepper, to taste

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1. Heat olive oil in a skillet over medium heat

2. Add garlic and cook until fragrant

3. Add dandelion greens to the skillet

4. Cook and stir until greens wilt and soften

5. Remove from heat and add lemon juice, salt, and black pepper

Use young greens for milder flavor

Wash thoroughly to remove grit

Do not overcook to avoid bitterness

Serve immediately for best texture