An easy recipe for sautéed dandelion greens with cannellini and kidney beans makes a simple vegetarian meal that’s ready in under 30 minutes. Learn how to cook dandelion greens in a new tasty way!

An easy recipe for sautéed dandelion greens with cannellini and kidney beans makes a simple vegetarian meal that's ready in under 30 minutes.
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I think it’s funny that the weeds I happen to despise in my lawn are growing as greens in my garden.

Honestly, I didn’t even know eating dandelion greens was a thing until about 2 years ago.

I saw them in Whole Foods, bought a bunch, threw them in a pan like I would spinach or kale and was like “ok, wow these things are a quite bitter.”

But, I’m weird and like bitter things.

Plus, they (whoever “they” is) say the more bitter, the better for you. Tell me something is good for me and I’ll usually find a way to like it.

So, when I saw a small starter container of dandelion greens at the nursery earlier this year as I started my stock tank garden (Megan has a great post on starting a stock tank garden if you’re interested), I grabbed it and stuck it in the dirt.

Four months later, here we are and along with my Swiss chard, it’s growing like a weed (no pun intended).

In the two years’ time since my first encounter with eating dandelion greens, I’ve come a long way in finding ways to prepare them to tame the bitterness.

This dandelion greens and bean skillet is a recent favorite as a meatless lunch or dinner option and we’ll talk about it in a bit but first, let’s go over some of the details of this weed bunch of greens.

fresh dandelion greens from the garden


They are exactly what you think they are, the green/leafy part of a dandelion!

We may think of them as a weed but in traditional medicine, dandelions are used quite often for their medicinal properties.

They’re sold in bunches just like kale, spinach, chard and tatsoi (another fun green I grow in the garden) but, they’re definitely more on the bitter/peppery side compared to their leafy green counterparts.


Like all leafy greens, dandelion greens are full of nutrients. Specifically, vitamins A and K along with calcium and iron.

They’re also packed with soluble fiber from inulin, a carbohydrate found in plants. Soluble fiber plays a big role in helping maintain the healthy bacteria in our guts.

And, like most plants, you’ll find natural antioxidants, beta-carotene and polyphenols specifically, in the greens as well.

prepped ingredients for a vegetarian dandelion greens and beans skillet recipe


Dandelion greens can be eaten cooked or raw.

When eating raw, I like to use it sparingly among a variety of greens as they are quite bitter!

If you prefer to cook the greens, my favorite methods are: grilling, sautéing or braising.

And my basic sautéed greens recipe is a great way to use up bitter leafy greens like dandelion for a simple side dish.

Their bitter nature allows them to pair with heavier, fatty flavors like eggs or bacon very well.

They’d be great in a breakfast hash. Try adding them to this Harissa Sweet Potato Hash!

Red onion, cannellini beans, red beans and dandelion greens are sautéed together for an easy vegetarian skillet meal.


Since discovering that pairing the dandelion greens with other foods while cooking is more palatable, that’s often my approach these days.

While the bitterness doesn’t bother me, Ulysses much prefers eating them this way and I think that’s probably more representative of most people’s preferences than my own weird bitter-loving ways.

The best part about this skillet meal is how simple it truly is.

You’ll need:

  • A large bunch of dandelion greens, washed and chopped
  • Sliced red onion
  • Herbs of choice – I use fresh thyme but rosemary, oregano or tarragon would be all be great
  • Ground nutmeg
  • Salt & pepper
  • 2 cans of beans – I use cannellini and red beans but choose any assortment you like

And the secret ingredient to the whole dish:

  • A generous splash of balsamic vinegar
Sautéed dandelion greens with beans skillet recipe is an easy, meatless meal.

The method is also simple:

  1. Sauté the onions until softened.
  2. Add the herbs and spices and stir.
  3. Add the dandelion greens, cover and let them steam until tender.
  4. Remove the cover, add the beans and continue cooking until they’re just warmed through.
  5. Turn off the heat, add the balsamic vinegar.
  6. Season to taste and serve!
Easily prepare dandelion greens in this skillet recipe with beans, red onions and a splash of balsamic vinegar.


If you prefer to eat this as a side dish rather than a meatless/vegan meal, there are plenty of options!

Any grilled meat would go well but, I particularly like these Yogurt Indian Steak Kabobs and these Smoky Grilled Lamb Kebabs with Apricots.

You can also keep the meal preparation to one-skillet and consider adding some chicken, tofu, ground beef or lamb to the pan as you cook.

This is probably how I’d roll – why not keep things simple?!

Enjoy nutritious dandelion greens in this easy meatless skillet recipe with beans and red onions.

Nutritionally speaking, this is one heck of a fiber packed meal.

Along those lines, this Instant Pot Lentil Vegetable Soup and this Instant Pot Bean Soup are both rocking the fiber too!

With my own nutrition goals leaning much more heavily in the plant-based direction as of late, this meal is the exact kind of thing I tend to throw together when I don’t really have a “plan”.

This simple equation is always a good fallback when you find yourself wondering what to make for dinner:

skillet + aromatics + greens + plant-based protein (beans/tofu/tempeh/lentils/quinoa)

It’s flexible to what you have on hand and customizable to all sorts of preferences for serving.

For example, take up 75% of your plate with the dandelion greens and beans then add your favorite grain or starch (rice/potatoes/millet/pasta), a fun sauce (hot sauce/tahini/pesto, etc.) and throw a healthy fat (sliced avocado/drizzle of extra virgin olive oil/chopped nuts/seeds) on top for a complete (and nutritionally sound) meal.

When I tell someone what I do for a living (this), one of the first things I always get asked is “what’s your favorite recipe to cook”.

And my answer is always the same: “I don’t really cook recipes, I just throw stuff together based on what I have”.

This dandelion greens and bean skillet is exactly that. I’m sharing it with you as a “recipe” but in reality, it’s more of method to apply to whatever you have on hand.

Dandelion greens are delicious and I’d love for you to try them but, if you have spinach or kale or Swiss chard in your fridge instead, use that!

Even escarole is a great substitute. Better yet, just make some escarole and beans!

And then pick up some dandelion greens if you see them and try them next time!

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4.52 from 31 votes

Dandelion Greens + Beans Skillet

Servings: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Sautéed dandelion greens with beans skillet
An easy recipe for sautéed dandelion greens with cannellini and kidney beans makes a simple vegetarian meal that's ready in under 30 minutes.


  • 1 tablespoon extra virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • pinch of ground nutmeg
  • salt & pepper to taste
  • 1 large bunch dandelion greens, or 2 small bunches, washed, ends trimmed and roughly chopped
  • 15 oz. can cannellini beans, drained and rinsed
  • 15 oz. can red beans, drained and rinsed
  • 2 tablespoons balsamic vinegar


  • Place olive oil in a large skillet over medium heat.
  • Add onions and sauté for 5 minutes until softened.
  • Add the garlic, thyme, nutmeg, salt and pepper. Stir to combine with the onions and cook for 1 minute.
  • Add the chopped dandelion greens, cover and cook for 5-7 minutes until wilted.
  • Add the beans and stir until combined. Cook for about 2-3 minutes until heated through.
  • Add the balsamic vinegar, turn off the heat and toss to combine.
  • Season with additional salt and pepper to taste before serving.


*Feel free to use any combination of beans you prefer.


Serving: 1SERVINGCalories: 334kcalCarbohydrates: 55gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 409mgFiber: 14gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. We thoroughly enjoyed the Dandelion Greens and Beans for a quick & easy supper tonight. Thank you for the detail regarding the bitter stems. Usually I go ahead and use all parts but this time I discarded them. (And just realized they might have been okay to freeze for vegetable stock – would they?). The only canned white beans I had on hand were butter beans so I used them in place of the cannellini beans. I also splurged with about 1/4# cut up smoked sausage for extra yum without sabotaging our healthy eating too, too much. Otherwise followed your recipe exactly and it was delicious. Will definitely make this again – probably without the sausage cheat

    1. So glad you liked the dish. Love the bit of sausage you added too! I may do just that this week as I bought a bunch of dandelion greens a few days ago that’s MASSIVE enough to get 3 meals out of.