The Mediterranean Dish · by Domenica Marchetti
Sautéed Dandelion Greens
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 6%
CARBS 11G27% OF CAL
4G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 14G75% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Dandelion greens blanched then sautéed with garlic, olive oil, and hot pepper. A simple, twice-cooked Italian preparation popular in southern Italy.
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Nutrition & ingredients
Ingredients
serves 4- 1 pound dandelion greens
- Salt
- 4 tablespoons extra virgin olive oil, (plus more for serving)
- 1 to 2 cloves garlic, (lightly crushed)
- 1/2 fresh chili pepper, (minced; or a pinch of crushed red pepper)
- Freshly squeezed lemon juice, (for serving (optional))
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 6%
CARBS 11G27% OF CAL
4G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 14G75% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 474mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 213mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.