Author Notes: For me, this along with khokh (baby apricots that you can eat, stone and all) mean spring has sprung...or, whatever... Like most Lebanese recipes, this one is relatively simple but has great flavor!
Make sure you use Dandelion greens that haven't flowered yet as they are very bitter at that point.
This is excellent stuffed into a pita, warm or cold... —TXDjinn
Serves: a crowd
bunch Fresh Dandelion Greens
Medium sized Yellow Onion
- Bring a large pot of water that will hold the greens to a boil - you don't need to salt it.
- Trim the hard stems from the base of each leaf and CAREFULLY wash the Dandelion greens - you'd be amazed how many insects, dirt, pebbles, etc. are in there.
- After you've cleaned and drained the greens, slice them crosswise into 1/2 to 3/4 inch ribbons and add them to the pot and cook until they're soft.
- Once they're soft, drain and squeeze the excess moisture out.
- In the same pot - after you've wiped it dry, pour in a couple of tablespoons of good olive oil and put it on medium high heat.
- Slice the onion in half and then into crescents and add to the hot oil and cook until they start turning golden.
- Add the drained greens and cook until they wilt - add salt and pepper to taste.
- This can be eaten hot, cold and is actually better after it's had a chance to sit in the fridge overnight. Sahtain/Enjoy!
- This recipe was entered in the contest for Your Best Greens