12 May, 2015
Sautéed Dandelions with Onions
You probably view dandelions as pesky weeds keeping you from lawn perfection. But, what you might not know is dandelion greens serve up almost a full multivitamin and mineral supplement. Sold now in many grocery stores, those leaves are packed with vitamins A, B, C and E and are a rich source of calcium, magnesium, potassium, manganese iron, and zinc. Similar to arugula in flavour, the dandelion’s slight bitterness is often offset with the sweetness of onion, which they’re often sautéed with. This old lebanese recipe called Hendbe, will prove how delicious they are!
- 1kg of dandelion
- 4 onions cut into fine strips
- 5 cloves of garlic, crushed
- olive oil to taste
- 1 lemon, juiced
- salt to taste
Wash the dandelion and cook in boiling water. Once cooked, put in a colander, then wring by hand to properly remove water. Chop and set aside.
Fry the onions in olive oil until well browned. Add half of the crushed garlic. Fry for one more minute.
Reserve half of the sautéed onions for the topping. Fry for one or two minutes the cooked dandelion with the rest of the caramelized onions. Add the lemon juice, the rest of the raw garlic and the salt.
Transfer to a plate and decorate top with the reserved onions.
Serve with lemon wedges and pita bread! Can be served hot or cold.