Braised Dandelion Greens


Quick and nourishing, this dandelion greens recipe worked really well. The maple syrup offsets any bitterness, and the Korean red pepper flakes add a “to die for” additional flavour. Red chilli flakes won’t work nearly as well!

Dandelions are one of my go-to plants. Simply because when I want a bit of wild nutrition they are so easy to find. Gather the young leaves before the plant has fully matured, otherwise, they might have a wee bit of toughness to them.

The ‘greens’ contain vitamins A, C, E, K, B6, beta carotene, folate, thiamine, riboflavin, calcium, iron, potassium and manganese. REF


  • 150g chopped dandelion greens
  • 2 tablespoons of olive oil
  • 3 cloves of garlic (crushed)
  • 1 teaspoon of Korean red pepper flakes
  • 2 tablespoons of dandelion vinegar or white wine vinegar
  • 2 tablespoons of organic maple syrup
  • A small handful of chopped toasted hazelnuts or pine nuts.


  • Thoroughly wash the dandelion leaves. I like letting them soak in a sink full of cold water for about 30 minutes. Then, using scissors cut them into thirds or rip them with your hands. Then remove excess water by using a salad spinner.
  • Heat the olive oil in a large pan and add the crushed garlic and Korean red pepper flakes. Stir briefly making sure they don’t burn.
  • Then add the dandelion greens and stir in well, and allow to wilt. Takes between 1 and 2 minutes.
  • Next, add the vinegar and maple syrup, toss so everything is mixed well, and serve.
  • Top with toasted hazelnuts or pine nuts.
  • Serves: 2 as a side dish


  • FORAGERS GOLDEN RULE - When in doubt, leave it out - If you can’t ID a plant with 100% certainty then never eat it. Click here for my recommended wild plant identification guides
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