No votes yet
Active time
15 minutes
4 Side Servings

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

½ green bell pepper, chopped

1 large bunch of dandelion greens, washed and roughly chopped

½ of a lemon, sliced into two quarters, for juice

3 large garlic cloves, minced

1 teaspoon sea salt 

2 tablespoons toasted pumpkin seeds, optional 

  1. In a medium-sized skillet or pan, sauté the onion and green pepper in olive oil on medium, to get their juices cooking – about 3 minutes.
  2. Add the greens and half of the lemon juice. Cover and cook on medium heat for about 3 minutes to tenderize the greens.
  3. Uncover and add the rest of your lemon juice, garlic, and sea salt. Mix all the ingredients in well and turn the heat up to medium-high. Let the greens cook until you start to smell the caramelizing happen – a sweet, charred aroma – about 2 to 3 minutes. Stir once. Let it cook for another minute or so.
  4. Serve hot, sprinkled with toasted pumpkin seeds (whole or ground in a coffee grinder) if you have them on hand.
  5. Enjoy! 

An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.”


Calories: 109
Fat: 7g
Saturated Fat: 1g
Sodium: 645mg
Carbohydrate: 10g
Sugar: 1g
Fiber: 3g

Protein: 3g

Yield: 4 Side Servings

Review this Recipe