Dandelion and caramelized onion

A fantastic way to use a seasonal special green

Active time: 15min • Total time: 30min

Posted on Jul 24, 2021 by Jack McCann
Tags: recipes sides vegetarian 04-12-2022

I love bitter greens, they add such a good accent flavor and I've never really been put off by the strength of any flavors.

But I really don't think dandelion greens are great by themselves.

So what to do with two huge bunches and no other salad greens around to mix in?


  • Butter or ideally some bacon fat
  • 1 medium or large sweet onion, cut into bite sized pieces
  • 2 cloves of garlic, chopped fine
  • Organic dandelion greens, cut out any extra thick stems and chop into 3-4 inch strips
  • Aged balsamic vinegar or honey
  • Lemon
  • Sea salt
  • Parmesan cheese


  1. Bring a medium or large pot of water to boil
  2. Melt butter into a sauté pan or use bacon fat (you can chop up some bits of bacon to use too if desired)
  3. Over medium heat, sauté the onion until it is caramelized
  4. Toss in the garlic to cook, being careful not to burn
  5. One the water is boiling, blanch the greens until they are the desired tenderness, remove promptly from water - do not overcook (~3-5 minutes)
  6. Combine the onions, garlic and greens into a serving bowl
  7. Add salt, vinegar/honey and lemon to taste
  8. Grate Parmesan with a microplane to serve.

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