Dandelion Greens with Fried Onions Recipe

Introduction

Dandelion greens with fried onions is a simple, flavorful dish that highlights the natural bitterness of the greens balanced by crispy, caramelized onions. It makes a delicious side or light snack, especially when served with warm pita bread. This recipe captures the essence of fresh, wholesome ingredients prepared with care.

Ingredients

• 4 bunches dandelions
• ½ cup + 2 tablespoons olive oil
• 1 lemon, juiced
• ½ teaspoon salt
• 2 large yellow onions, thinly sliced
• Arabic style pita, for serving

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the dandelions, making sure they are fully submerged, and bring the water back to a boil. Lower the heat to medium and cook for 30 minutes, stirring occasionally.
2. Step 2: While the dandelions cook, line a plate with two paper towels. Heat ¼ cup of olive oil in a large pot over high heat. Add the sliced onions and cook, stirring constantly, until they are deeply browned and start to crisp around the edges, about 20 minutes. Transfer the onions to the paper towels and set aside to crisp further as they cool.
3. Step 3: Remove the dandelions from the boiling water and rinse under cold water. Take a handful at a time and squeeze out as much water as possible. Repeat until all dandelions are dry.
4. Step 4: Transfer the squeezed dandelions to a cutting board and chop into bite-sized pieces. Place the chopped greens in a serving dish, then add the lemon juice, salt, and the remaining 2 tablespoons of olive oil. Fluff with a fork and stir to combine well.
5. Step 5: Spoon the crispy fried onions on top of the dandelions and serve either warm or cold, accompanied by pita bread if desired.

Tips & Variations

• If dandelions are particularly bitter, blanching them in salted water before boiling can help mellow the flavor.
• Try adding a pinch of chili flakes to the onions while frying for a spicy kick.
• Substitute lemon juice with a splash of vinegar for a different tangy note.
• Use other bitter greens like kale or Swiss chard if dandelions are unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The fried onions are best added just before serving to maintain their crispness. Reheat the greens gently in a microwave or on the stovetop, but avoid reheating the onions to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried dandelion greens instead of fresh?

Fresh dandelions are recommended for this recipe because they retain their texture and flavor better. Dried greens may become too soft or lose flavor when boiled for a long time.

Is it necessary to boil the dandelions for 30 minutes?

Yes, boiling for 30 minutes helps to tenderize the tough greens and reduce bitterness, making them more enjoyable to eat.

Dandelion Greens with Fried Onions Recipe

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★★★★★

5 from 58 reviews

This refreshing and nutritious recipe features tender dandelion greens cooked until soft, then tossed with lemon juice, olive oil, and salt, topped with crispy fried onions. The dish offers a delightful contrast of flavors and textures and is perfect served warm or cold alongside Arabic-style pita bread.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Greens

• 4 bunches dandelion greens
• 1/2 cup + 2 tablespoons olive oil, divided
• 1 lemon, juiced
• 1/2 teaspoon salt

Fried Onions

• 2 large yellow onions, thinly sliced

Serving

• Arabic style pita bread (optional)

Instructions

1. Cook the Dandelion Greens: Bring a large pot of water to a boil. Submerge the dandelion greens completely and bring back to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally to ensure even cooking.
2. Prepare the Fried Onions: While the greens cook, line a plate with two layers of paper towels. Heat 1/4 cup olive oil in a large pot over high heat. Add the thinly sliced onions and cook, stirring constantly, until they become deeply browned and start to crisp around the edges, about 20 minutes. Transfer the onions to the paper towel-lined plate to drain excess oil and allow them to crisp further as they cool.
3. Drain and Dry the Greens: Remove the cooked dandelions from the boiling water and rinse them under cold water to stop cooking. Working in small batches, squeeze out as much water as possible from the greens using your hands to prevent sogginess.
4. Chop and Season: Transfer the squeezed greens to a cutting board and chop into bite-sized pieces. Place them in a serving dish, then add the lemon juice, remaining 2 tablespoons olive oil, and salt. Fluff and mix gently with a fork to combine all the flavors evenly.
5. Assemble and Serve: Spoon the crispy fried onions evenly over the dressed greens. Serve the dandelion greens warm or cold with Arabic-style pita bread on the side if desired.

Notes

• Be sure to squeeze out as much water as possible from the cooked dandelion greens to avoid a watery dish.
• Keep stirring the onions constantly to prevent burning and achieve an even crispy texture.
• This dish can be served as a light side or a refreshing salad.
• If dandelions are not available, you can substitute with other leafy greens like kale or spinach, adjusting cooking times accordingly.
• Use fresh lemon juice for the best vibrant flavor.

Keywords: dandelion greens, fried onions, Middle Eastern salad, side dish, healthy greens, lemon, olive oil, pita bread