Dandelion Greens with Caramelized Onions
This is a Middle Eastern recipe traditionally made with foraged wild spring greens, often featuring dandelion. It can be made with any greens of your choosing - kale, endive, mustard greens etc., whatever you can get your hands on. The sweet mellow flavours of caramelized onions offset the greens beautifully. It is often served as an appetizer alongside pita bread, but can just as well be served as a side dish.
A NOTES ABOUT OXALATES
Most traditional recipes featuring the use of cooked greens boil the greens in a large pot of water first before using. This practice helps remove excess oxalates that can sometimes be found in high levels in greens. Foods highest in oxalates include spinach, chard, beet greens, sorrel, purslane, claytonia, lambs quarters and rhubarb. Oxalates are also found in many other foods including many greens such as dandelion greens, though usually in lower levels than the above foods. Oxalates can block the absorption of calcium and other minerals from our foods. Some individuals can be more sensitive to oxalates than others. In sensitive people, oxalates may aggravate aches and pains, gout and/or kidney stones. For most people, the intake of moderate amounts of oxalates is not an issue. You can learn more about oxalates HERE.
INGREDIENTS
One large onion thinly sliced
3 tablespoons olive oil (lard or bacon grease work well here too)
About half a pound of fresh dandelion leaves (this yields only about 1 cup once chopped and cooked)
Salt to taste
Optional: Lemon juice to taste - really depends on your taste buds and the type of greens you are using. If your greens are more mellow in flavour you might also want to add a grinding of black pepper.
INSTRUCTIONS
Sauté the sliced onion in olive oil over medium high heat for about 20 minutes until caramelized and sweet in flavour. If needed now and then, a tablespoon of water can be added to the pan to avoid burning the onions. You want the onions nicely browned and mellowed in flavour.
Meanwhile, cook the greens in a large pot of salted boiling water until tender. Remove the greens, shock them in cold water and squeeze out any excess moisture. If you prefer you can steam the greens instead. Regardless, squeeze out any excess moisture once they are cooked.
Chop the greens and add them to the onion mixture. Season to taste with salt, and a squeeze of lemon if you like and serve.