Lebanese Dandelion Greens with Caramelized Onions

 

Ingredients:

• 1 large yellow onion
• 2 tablespoons extra virgin olive oil, plus more for serving
• Kosher salt and fresh-ground black pepper
• 8 ounces (1 bunch) fresh dandelion greens
• A good pinch of fresh ground cumin

Preparation:

1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch julienne, as thin as you can.
2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out.
3. Remove half of the onion and reserve.
4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.

https://foragerchef.com/lebanese-dandelions-with-caramelized-onions-hindbeh/