Name: Dandelion Greens with Crispy Fried Onions Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 4 bunches dandelions; 1 lemon, juiced; ½ teaspoon salt; ½ cup + 2 tablespoons olive oil; 2 large yellow onions, thinly sliced; ¼ cup olive oil (for frying onions); Arabic style pita bread, for serving

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Introduction

Dandelion greens with crispy fried onions is a flavorful and nutritious dish that brings a delightful balance of bitterness and crunch. Perfect as a side or light meal, this recipe combines tender greens with savory, caramelized onions for an authentic taste experience.

A white plate on a white marbled surface holds a bed of cooked dark green spinach arranged in a circular layer around the edge. On top of the spinach is a large mound of golden-brown crispy fried onions, piled high in the center. To the side of the plate are two wedges of yellow lemon. A woman's hand is lifting a soft, pale flatbread from the edge of the plate, partially folded over the spinach and fried onions. Photo taken with an iphone --ar 4:5 --v 7

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 bread, for serving

Instructions

Step 1: Bring a large pot of water to a boil and fully submerge the dandelion greens. Return to a boil, then reduce heat to medium and simmer for 30 minutes, stirring occasionally to cook them evenly.
Step 2: While the greens cook, line a plate with two layers of paper towels. Heat ¼ cup olive oil in a large pot over high heat. Add the thinly sliced onions and stir constantly, frying until deeply browned and crispy around the edges, about 20 minutes. Transfer the onions to the paper towels to drain and crisp further as they cool.
Step 3: Remove the cooked dandelion greens from the water and rinse under cold running water. Squeeze out excess water in handfuls to avoid sogginess.

Step 4: Chop the drained greens into bite-sized pieces and place them in a serving dish. Drizzle with lemon juice, sprinkle with salt, and add the remaining 2 tablespoons of olive oil. Gently fluff with a fork to combine.
Step 5: Top the dressed greens with the crispy fried onions. Serve warm or cold alongside Arabic style pita bread for a satisfying dish.

Tips & Variations

Use fresh dandelion greens for the best flavor and remove any tough stems before cooking.

For extra zest, add a pinch of red chili flakes to the fried onions while cooking.
Serve with a side of garlic yogurt sauce for added creaminess and tang.

Storage

Store leftover dandelion greens and onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or enjoy cold. The onions may lose some crispness when stored; add fresh fried onions on top before serving if desired.

How to Serve

A white plate on a white marbled surface holds a layered dish. The bottom layer is chopped cooked dark green leafy vegetables spread in a circle. On top, there is a large pile of crispy golden-brown fried onions, thin and crunchy-looking. Two lemon wedges with bright yellow skin sit on the left edge of the plate. A woman's hand is lifting a folded soft white tortilla from the top edge of the plate. The overall colors include dark green, golden-brown, bright yellow, and white. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of dandelion?

Yes, you can substitute with other bitter greens like kale or mustard greens, but the unique flavor of dandelion is key to this dish’s authenticity.

How do I know when the onions are perfectly crispy?

The onions are ready when they turn deep golden brown and start crisping at the edges. Stir constantly to prevent burning and achieve even color and texture.