Dandelion Greens With Crispy Onions

1. 1

   Heat the olive oil in a 9- or 10-inch skillet over medium heat.

2. 2

   Pat the onions dry between paper towels.

3. 3

   Add the onions to the skillet and cook, stirring often, until golden, about 10 minutes.

4. 4

   Using a slotted spoon, remove half of the onions from the skillet and set them aside to cool.

5. 5

   Raise the heat and continue cooking the remaining onions until crisp and golden brown, about 5 minutes.

6. 6

   Transfer the fried onions with a slotted spoon to paper toweling to drain.

7. 7

   Blanch the dandelions in lightly salted boiling water until just tender, about 3 minutes.

8. 8

   Drain, refresh under cold running water and squeeze out the excess water.

9. 9

   Shred the dandelions and chop the reserved half-cooked onions.

10. 10

    Heat the oil that remains in the skillet over medium heat.

11. 11

    Add the dandelions, chopped onions and garlic and, stirring often, cook until mixture is thick and dandelions are soft to the bite (about 5 minutes).

12. 12

    Stir in the lemon juice and season with salt to taste.

13. 13

    Serve warm, sprinkled with the crisp onions and surrounded with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.