Dandelion Greens With Crispy Onions Recipes

DANDELION GREENS WITH A KICK

Steps:

• Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
• Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
• Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
• Sprinkle greens with Parmesan cheese to serve.

SAUTéED SPICY DANDELION GREENS AND ONIONS

Steps:

• Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
• Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

DANDELION GREENS WITH CRISPY ONIONS

Steps:

• Heat the olive oil in a 9- or 10-inch skillet over medium heat. Pat the onions dry between paper towels. Add the onions to the skillet and cook, stirring often, until golden, about 10 minutes. Using a slotted spoon, remove half of the onions from the skillet and set them aside to cool. Raise the heat and continue cooking the remaining onions until crisp and golden brown, about 5 minutes. Transfer the fried onions with a slotted spoon to paper toweling to drain.
• Blanch the dandelions in lightly salted boiling water until just tender, about 3 minutes. Drain, refresh under cold running water and squeeze out the excess water. Shred the dandelions and chop the reserved half-cooked onions. Heat the oil that remains in the skillet over medium heat. 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). Stir in the lemon juice and season with salt to taste. Serve warm, sprinkled with the crisp onions and surrounded with lemon wedges.