Another great summertime Lebanese dish...hindbeh! Dandelion greens are occasionally available at farmers markets or even supermarkets. Cultivated, they are longer and scarier looking than there wild, puff-bearing cousins. In fact, if I had another blog, it would be one about plants that give me the creeps. The first post would be the Ailanthus tree. The second would be large dandelion leaves. I think I watched Kurosawa's "Dreams" one too many times on one too many drugs in college.
Regardless, dandelion green are surely a superfood, and their bitterness is tempered by a million onions and generous glugs of olive oil. Boiling them in salted water softens the greens and helps with their strong flavor.
1 bunch dandelion greens
2 onions, sliced into strips
1/2 c. olive oil
3 cloves garlic, macerated with salt in a mortar and pestle
Boil greens in salt water for 5 minutes or until bright. Drain. Heat olive oil and fry half the onions until brown and crispy. Set aside, and in the same oil, heat the garlic until just fragrant, then sautee the remaining onions until they are translucent. Toss in your chopped, drained greens and sautee for 10 minutes or so. Finish with plenty of lemon and top with the crispy onions. Serve with pita or rice.