Sauteed Kale and Dandelions | PCC Natural Markets

Sauteed Kale and Dandelions

Serves: 4

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Kale is a nutritional powerhouse, and adding homegrown dandelions (don't we all have some available) is a fun, healthy way to


  • 2 to 3 tablespoons olive oil Add to list
  • 1 medium onion, sliced Add to list
  • 2 cloves garlic, minced, or more to taste Add to list
  • 1 bunch kale, cut in bite-size strips Add to list
  • 1 bunch dandelion or 2 large freshly harvested dandelion plants, greens only, finely cut Add to list
  • 3 to 4 tablespoons balsamic vinegar, or to taste Add to list
  • Salt and freshly ground black pepper to taste Add to list


Heat oil in a saute pan set over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and kale; cook 2 minutes. Add dandelions and stir to combine. Drizzle balsamic vinegar on top. Cover the pan and cook until kale is tender, about 15 minutes. During cooking, add a tablespoon of water if kale needs additional liquid.

Source: Sound Consumer March 2001

More about: greens, kale


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