Description
Dandelion is a green leafy vegetable that appears in late winter early spring. As in any green leafy vegetables, dandelions are very healthy, full of nutrients and very easy to make. In its nature, it has a slightly bitter taste, especially if eaten raw. So to help get rid of the bitterness it has to be boiled first with water.
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
- salt
- 1-2 lemon juice.
Instructions
- Chop dandelion and wash well, place it in a pot and cover with boiled water. Keep the pot uncovered.
- Once it starts boiling, turn the heat on medium and let it boil for about 20 minutes or once leaves look softer.
- Drain the water out and place dandelion on a strainer until it's cooled off.
- Squeeze water out of dandelion using your hands.
- Heat olive oil in a pot, add onions and saute until onions turn golden brown.
- Using your hands separate dandelions after squeezed from water and pour over onions, integrate everything, add cumin, salt. Cover and let everything cook together for about 10-15 minutes.
- Turn heat off and serve warm or room temperature and squeeze some fresh lemon.
Notes
Served with khubz (Arabic bread).