Dandelion Greens with Crispy Fried Onions Recipe

Introduction

Dandelion greens with fried onions is a simple, flavorful dish that transforms wild greens into a delightful side. The bitterness of the greens balances beautifully with crispy, caramelized onions and a bright splash of lemon. It’s a refreshing way to enjoy a nutritious, garden-fresh ingredient.

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 submerged, and bring back to a boil. Lower 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 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 onions to the paper towel-lined plate to drain and crisp further.
3. Step 3: Remove the dandelions from the water and rinse under cold water. Take a handful and squeeze out as much moisture as possible. Repeat until the dandelions are very dry.
4. Step 4: Transfer the squeezed dandelions to a cutting board and chop into bite-sized pieces. Place them in a serving dish.
5. Step 5: Add the lemon juice, salt, and the remaining 2 tablespoons of olive oil to the dandelions. Fluff with a fork and stir gently to combine.
6. Step 6: Spoon the crispy fried onions over the top. Serve warm or cold, with pita bread if desired.

Tips & Variations

• Use fresh, young dandelion greens for a milder, less bitter taste.
• You can substitute yellow onions with shallots for a slightly sweeter flavor.
• Adding a pinch of chili flakes to the fried onions gives a nice spicy contrast.
• Serve with warm pita or crusty bread to soak up the flavorful juices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The greens may release some liquid; drain before serving. Reheat gently or enjoy cold as a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of dandelions?

Yes, you can substitute with other bitter greens like kale, mustard greens, or Swiss chard, but the cooking time may vary.

How do I know when the onions are ready?

The onions are ready when they are deeply browned and starting to crisp around the edges. Stir constantly to avoid burning and achieve even caramelization.

Dandelion Greens with Crispy Fried Onions Recipe

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A traditional and flavorful dish featuring tender boiled dandelion greens dressed with lemon juice, olive oil, and salt, topped with crispy fried onions for added texture and richness. Served warm or cold alongside Arabic-style pita bread, this recipe offers a delightful balance of bitter greens and savory, caramelized onions.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dandelion Greens

• 4 bunches dandelions
• ½ cup + 2 tablespoons olive oil
• 1 lemon, juiced
• ½ teaspoon salt

Fried Onions

• 2 large yellow onions, thinly sliced

Serving

• Arabic style pita bread, for serving

Instructions

1. Boil the Dandelion Greens: Bring a large pot of water to a boil, add the dandelion greens ensuring they are fully submerged. Return to a boil, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally to ensure even cooking.
2. Fry the Onions: While the greens cook, line a plate with two layers of paper towels. Heat ¼ cup of olive oil in a large pot over high heat. Add the thinly sliced onions and stir constantly, frying until they become deeply browned and start to crisp around the edges, approximately 20 minutes. Transfer the fried onions onto the paper towel-lined plate to drain and crisp further as they cool.
3. Prepare the Dandelions: Remove the cooked dandelion greens from the water and rinse them under cold running water. Working in handfuls, squeeze out as much excess water as possible to prevent sogginess.
4. Chop and Dress the Greens: Transfer the squeezed dandelion greens to a cutting board and chop into bite-sized pieces. Place them in a serving dish, drizzle with lemon juice, sprinkle with salt, and add the remaining 2 tablespoons of olive oil. Fluff the greens gently with a fork to mix all ingredients thoroughly.
5. Assemble and Serve: Top the dressed dandelion greens with the crispy fried onions. Serve warm or cold alongside Arabic style pita bread for a satisfying and authentic experience.

Notes

• Ensure the dandelions are thoroughly rinsed to remove dirt and grit before cooking.
• Pressing out excess water from the cooked greens will prevent the dish from becoming watery.
• Cooking onions slowly and stirring constantly allows them to caramelize deeply without burning.
• This dish can be enjoyed as a side or light main and pairs well with fresh pita or crusty bread.
• For a variation, try adding a pinch of chili flakes or a sprinkling of sumac for extra flavor.

Keywords: Dandelion greens recipe, fried onions, Middle Eastern greens, healthy side dish, vegetarian greens