Makes: 1 1/2 cups
Active Time: 10 minutes
Total Time: 20 minutes


  • 2 bunches dandelions greens
  • 3 quarts water
  • 3 Tbsp. Wegmans Extra-Virgin Organic Olive Oil 1 tsp. minced garlic
  • 3 Tbsp. sea salt
  • 1⁄2 fresh lemon


  1. Heat water, oil and salt on HIGH; bring to boil
  2. Wash and chop dandelions into 1“ pieces from the top to stems, use only 2/3 and disregard the bottom part with the bitter stems
  3. Add garlic and greens to boiling water, reduce heat MED to simmer and cook for 10 min and check stems for fork tenderness. If not tender, cook for an additional 5 min.
  4. Using a slotted spoon or metal mesh skimmer, strain the greens out of water. Squeeze fresh lemon juice over greens and serve.

Chef Tip(s):

  • Option: grate parmesan cheese on top
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