Step 1

Cut off the bottom one to two inches of thick stems and discard.

Step 2

Plunge them into a bowl of cold water to remove any dirt.

Step 3

Cut into 2-inch sections. You can leave the tops a little longer.

Step 4

Bring a large pot of salted water to boil and add dandelion greens.

Step 5

Cook them uncovered for 10 minutes until tender. If you can pierce the stem of a dandelion green with a fork, then they’re ready.  Be careful not to over boil them, or they’ll become mushy.

Step 6

Plunge or rinse in cold water to stop the cooking process.

Step 7

Drain, cool and squeeze out the water.

Step 8

Heat olive oil in a sauté pan on medium low.

Step 9

Add garlic and red pepper flakes (optional) sauté 30 seconds until slightly golden.

Step 10

Add dandelions and sprinkle with sea salt.

Step 11

Increase heat to medium, then sauté until tender, about 4 minutes..

Step 12

Finish by drizzling extra virgin olive over the greens and a sprinkle of coarse sea salt.

Step 13

Serve with lemon.