It’s a delicious, tender green we enjoy in the Palestinian kitchen, and here in California, it’s available all year round! So anytime I find fresh dandelion at the market, I just have to make it. I hope you give it a try and enjoy it as much as I do.
Ingredients
- 2 bunches dandelion
- 1/2 tsp. Baking soda
- 1 medium onion sliced
- 1/4 cup + 2 tbs. extra virgin olive oil
- Sumac to your preference
- Salt to your preference
Instructions
- Serve with lemon, shata, cucumber pickles.
- And cured olives.
- Check the dandelion for any yellow leaves, gather and trim the end then chop into bite size running the knife once.
- Wash a couple of times to get rid of any dirt.
- Place the washed into boiling water with 1/2 tsp. Baking soda. This step is important to get rid of the bitterness of dandelion and the baking soda helps stay green. Boil for 2 minutes stirring occasionally, scoop out of the water squeezing any excess water, you can use a strainer if you wish!
- Heat the oil then sauté the onions with a bit of salt until tender, you can add sumac now and continue stirring add the dandelion and stir making sure to break apart. I noticed that it needed oil so I added a bit more!
- Cook on low until tender and don’t forget to adjust your seasoning.
- Enjoy with homemade Shata, pickles and lemon juice.