Sauteed Kale and Dandelions

Sauteed Kale and Dandelions

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


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.