Dandelion Greens with Crispy Fried Onions and Lemon Recipe

Introduction

Dandelion greens with fried onions is a simple, flavorful dish that transforms humble wild greens into a delightful side. The combination of tender, cooked dandelions and crispy caramelized onions creates a perfect balance of textures and tastes. It’s a wonderful way to enjoy a nutritious, slightly bitter green with a comforting twist.

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 (optional)

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the dandelions, making sure they are fully submerged, and bring back to a boil. Reduce 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 stir constantly until they are deeply browned and crispy around the edges, about 20 minutes. Transfer onions to the paper towel-lined plate and set aside to crisp further as they cool.
3. Step 3: Drain the cooked dandelions and rinse under cold water. Working in handfuls, squeeze out as much water as possible from the greens. Repeat until they are very dry.
4. Step 4: Transfer the squeezed dandelions to a cutting board and chop into bite-sized pieces. Place in a serving dish, then add the lemon juice, salt, and remaining 2 tablespoons of olive oil. Use a fork to fluff the greens and stir everything together.
5. Step 5: Spoon the crispy fried onions over the top and serve either warm or cold. Pair with Arabic style pita bread if desired for a complete meal.

Tips & Variations

• Use fresh, young dandelion greens for a less bitter flavor. Older leaves can be more astringent but still tasty with enough cooking.
• For extra flavor, add a pinch of crushed red pepper flakes to the onions while frying.
• If you prefer, substitute the olive oil with a neutral oil like grapeseed for frying onions to avoid overpowering their flavor.
• Serve with a dollop of plain yogurt on the side for a creamy contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The greens and onions may lose some crispness over time. Reheat gently in a skillet or enjoy cold as a salad. Avoid microwaving to keep the onions crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of dandelion?

Yes, you can substitute with other sturdy greens like kale, Swiss chard, or collard greens. Adjust cooking time as needed to soften the greens thoroughly.

How do I remove bitterness from dandelion greens?

Boiling the greens for 30 minutes and rinsing them well helps to reduce bitterness. Adding lemon juice also brightens the flavor and balances the slight bitterness.

Dandelion Greens with Crispy Fried Onions and Lemon Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Dandelion Greens with Fried Onions is a flavorful and nutritious dish featuring tender cooked dandelion greens tossed with lemon juice, olive oil, and topped with crispy fried onions. This traditional and comforting recipe is perfect as a side dish or light meal, especially when served with warm Arabic-style pita bread.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying and Boiling
• Cuisine: Middle Eastern

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 for serving

Instructions

1. Boil the Dandelions: Bring a large pot of water to a boil. Submerge the dandelion greens in the boiling water and bring it back to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally to ensure even cooking.
2. Fry the Onions: While the dandelions cook, prepare for frying. Line a plate with two layers of paper towels to absorb excess oil. Heat ¼ cup of olive oil in a large pot over high heat. Add the thinly sliced onions and cook them, stirring constantly for about 20 minutes, until they become deeply browned and crispy around the edges. Transfer the onions to the paper towel-lined plate to drain and continue crisping as they cool.
3. Drain and Prepare Dandelions: Once cooked, remove the dandelions from the boiling water and rinse under cold water to cool. Squeeze handfuls of the dandelions tightly to remove excess water and repeat until as dry as possible.
4. Chop and Toss Greens: Transfer the drained dandelion greens to a cutting board and cut into bite-sized pieces. Place them on a serving dish, add the lemon juice, salt, and the remaining 2 tablespoons of olive oil. Use a fork to fluff and gently toss to combine all flavors evenly.
5. Assemble and Serve: Spoon the crispy fried onions generously over the dressed dandelion greens. Serve warm or cold alongside warm Arabic-style pita bread for a satisfying and wholesome dish.

Notes

• Pressing the cooked dandelions to remove excess water is key to preventing the dish from becoming soggy.
• The fried onions can be made ahead and stored in an airtight container for a few days, providing a great crunchy topping for various dishes.
• If dandelions are unavailable, you can substitute with other bitter greens like mustard greens or chicory, but the flavor will differ.
• Adjust lemon juice and salt according to taste preference.
• Use high-quality olive oil for the best flavor and health benefits.

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