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Radiki Dandelions with Lemon and Olive Oil

Add dandelions to your main dishes such as pizzas, eggs, or salads for a healthful twist and don't forget to use a dash of lemon and extra virgin olive oil for added flavor.

Course Side Dish
Cuisine Greek
Keyword dandelions, Greek, lemons
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 2 bunches of dandelions, roots removed if tough
  • 2-3 tablespoons extra virgin olive oil
  • 1 lemon, juiced and zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Rinse dandelions in water and drain. Cut off the bottom roots and coarsely chop.
  2. Place a medium pot on to boil, add dandelions and reduce heat to simmer.
  3. Cook for 5-8 minutes, making sure greens have softened.

  4. Remove and strain into a bowl, and reserve the juices. (great for a drink later)
  5. Add back 1 cup of juice, extra virgin olive oil, juice of one lemon, salt and pepper.
  6. Add zest to the top when ready to serve.

Recipe Notes

Note: With the extra water add lemon juice and olive oil and drink in the morning as a pick me up! Even better when you heat it up! Enjoy!