Dandelion Greens with Fried Onions Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
