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