Dandelion Leaves for Lunch

Hello, Mona here!

We all know and love dandelions. In Lebanon, these flowers are a delicacy.  Well, not the dandelion flower but the dandelion leaves!  The best dandelion leaves are the ones you pick yourself. In Lebanon, these leaves are found mostly in mountainous areas and are picked right from the wild and cooked at home.

Dandelion leaves are great for digestion and taste exquisite when cooked right!
Read on for my recipe.

Ingredients:

• 2 lbs dandelion leaves
• 1 large onion
• 6 cloves of garlic
• 2 tablespoons of vegetable oil
• Salt to taste
• Fresh lemon or lime

Directions:

1. Coarsely chop, wash, and drain the dandelion leaves.
2. Boil a pot of water and add the chopped dandelion leaves. Boil for 10-15 minutes.
3. Drain the leaves. You must literally squeeze the water out of them!
4. Chop the onion into thin slices.
5. In a pot, add two tablespoons of vegetable oil and fry the onions until they are golden brown.
6. Remove the fried onions and place on a napkin.
7. Mash the garlic cloves until they are smooth and fry in the same pot with the remaining oil.
8. Add the dandelion leaves, and saute with the garlic.
9. Add your desired amount of salt.
10. Continue to cook the dandelion leaves and garlic for about 5 minutes on a medium heat.
11. Remove the leaves and place them in a plate.
12. Add the fried onions on top of the leaves and serve with a slice of fresh lemon or lime.

*Tip: Use one pot for boiling the dandelion leaves, frying the onion, and combining the leaves with the garlic.

Enjoy!

Share ↓