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Directions for: Anna's Dandelion Greens


1 Tbsp olive oil

3 oz sliced pancetta

2 shallots, sliced

1 1 large fresh dandelion greens, washed and roughly chopped

1 tsp finely chopped fresh thyme

¼ cup apple cider

¼ cup dried currants

1 zest of 1 lemon

salt and pepper


1. Heat olive oil in a large sauté pan over medium-high heat. Chop pancetta (into strips) and cook until crisp. Remove onto a paper towel, and drain all but 2 tbsp of fat from pan. Add shallots and sauté 2 minutes. Add dandelion greens and thyme, toss to coat. Add apple cider and currants, toss until greens are wilted and tender, about 5 minutes (leave pan uncovered). Garnish with zest. Season to taste and serve.

2. Dandelion can be prepared ahead and re-heated over low heat.

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