Lebanese Dandelion (Hindbeh) with Caramelized Onions

Steps

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1. 1
   Chop dandelion into 3-inch pieces. Rinse thoroughly multiple times under cold water to remove all dirt and sand. Place in a large colander to drain.
   ▶ ≈0:53
2. 2
   Fill a large pot with water to about halfway or slightly more. Bring to a boil, then add the dandelion. Once the water returns to a boil, half-cover the pot and simmer over medium heat for approximately 45 minutes until the stems are tender. Stir occasionally and check for doneness.
   ▶ ≈1:43
3. 3
   Pour the cooked dandelion into a strainer and allow it to cool slightly. Working in handfuls, squeeze out as much excess water as possible using your hands. Transfer the squeezed greens to a bowl.
   ▶ ≈3:40
4. 4
   Place sliced onions and 1/2 cup olive oil in a large pan. Heat on high, stirring frequently until the onions turn deep golden brown—this takes time and requires patience. Once caramelized, drain the oil over the dandelion, keeping the onions aside for later.
   ▶ ≈4:21
5. 5
   Crumble the squeezed greens by hand. Add the crushed garlic mixed with salt, lemon juice (1/3 to 1/2 cup, adjusted to taste), 1 teaspoon salt, and 1/4 cup raw olive oil. Mix everything thoroughly with your hands, ensuring the greens absorb all the seasonings.
   ▶ ≈5:44
6. 6
   Transfer the seasoned dandelion to a serving dish. Top with the caramelized onions. Serve with pita bread.
   ▶ ≈7:34