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Recipe: Sautéed Dandelion Greens Toast With Lemon-Feta Yogurt Spread

These leaves are so much more than just weeds.

slivers oof dandelion toast on a white plate on a background of greens
Julia Gartland

Think these leaves are just weeds? Think again! They offer a slightly spicy flavor and good-for-you micronutrients, says WH advisor Amanda Baker Lemein, RD, vice president of nutrition and wellness at Golin, a Chicago-based PR agency. Give them a go sautéed like spinach, chopped and folded into scrambled eggs, or mixed into a salad with other leafies.

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Yields: 1 - 4 servings
Total Time: 0 hours 15 mins
2 tbsp.

olive oil


small red onion, thinly sliced

1/8 tsp.

red pepper flakes 

1 tsp.

grated lemon zest plus 2 Tbsp juice 


bunch dandelion greens (about 8 oz), 5 inches of stalk discarded 

Kosher salt and pepper

4 oz.

feta cheese

1/4 c.

plain yogurt (not Greek)


loaf ciabatta, split in half and toasted 

Small mint leaves, for serving

  1. Heat oil in a large skillet on medium. Add onion and red pepper and sauté, until just tender, 6 min. Add lemon juice and cook to evaporate, 30 seconds. 
  2. Remove from heat, add dandelion greens, season with ¼ tsp each salt and pepper, and toss until beginning to wilt.
  3. Meanwhile, crumble feta into a mini food processor and pulse 4 times. With food processor running, add yogurt, then lemon zest, and puree until smooth and creamy. Spread on bread, then top with greens and sprinkle with mint. 

This article originally appeared in the May/June 2022 issue of Women's Health.

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