Description
This dandelion greens recipe is a simple, flavorful vegan dish packed with nutrients. The greens are first boiled to reduce their natural bitterness, then sautéed with onions and olive oil.
This easy recipe is traditionally served with Arabic bread (khubz) or taboon bread and a squeeze of lemon on top, adding a fresh, zesty finish that complements the earthy flavors of the greens.
Ingredients
Scale
- 2 bunches of dandelion cut, washed well and rinsed
- 4 cups of tap boiled water (or enough to cover dandelion)
- 1 medium-size chopped onion
- 1/2 teaspoon cumin
- 3 tablespoons extra virgin olive oil
- 1/4 Sea Salt (adjust to taste)
- 1-2 lemon juice.
Instructions
- Chop the dandelion greens and wash thoroughly. Place them in a pot and cover with boiling water, leaving the pot uncovered.
- Once it reaches a boil, reduce the heat to medium and cook for about 20 minutes, or until the leaves soften.
- Drain the water and transfer the dandelion to a strainer to cool.
- Once cooled, squeeze out any remaining water with your hands.
- In a separate pot, heat olive oil and add the onions. Sauté until they turn golden brown.
- Separate the dandelion greens with your hands, add them to the pot with onions, and stir in cumin and salt. Cover and cook for an additional 10-15 minutes.
- Turn off the heat and serve warm or at room temperature with a squeeze of fresh lemon on top.
Notes
- Dandelion greens can be stored in the fridge after boiling and sautéed the next day for convenience.
- Don’t be alarmed by the large quantity—similar to spinach, dandelion greens shrink significantly once boiled.
- Be sure not to skip the boiling step, as it helps reduce their natural bitterness.
- After boiling, allow them to cool, transfer to a strainer, and squeeze out excess water with your hands. This prevents extra moisture from being released during the sautéing process.