Hinbeh B'zeit (Dandelion Greens with Caramelized Onions)

Ingredients:

500g dandelion leaves
2 large onions sliced into strips
2 garlic cloves, chopped
Handful fresh coriander, coarsely chopped
4 tbsp olive oil
juice of 1 lemon
1 tsp sea salt

Method:

Place a non-stick pan over high heat. Add the onion strips and stir-fry for 5 minutes. Reduce the heat to medium and continue cooking the onions for about 8 minutes, until caramelised (add a tablespoon of water during this time if the onions are looking like they may burn).

Wash the dandelion leaves thoroughly, then soak in some salted water for approximately 15 minutes (this will help reduce any bitterness). Rinse again and add to a pan of boiling, lightly salted, water cooking another 15 minutes.

Drain the leaves in a colander, then in batches, squeeze out all of the excess water with your hands and set aside.

When the onions are golden brown, remove half and set aside for garnish. Add the garlic and the chopped coriander and continue cooking for few minutes.

Coarsely chop the drained and squeezed dandelion leaves, then add to the onion garlic mixture along with about 1 tsp of salt.

Increase the heat to medium high and continue cooking the dandelion mixture for 5-10 minutes. Add the lemon juice just before turning off the heat. Stir well, taste, and adjust the salt as necessary.

Turn out onto a warmed serving plate, top with the reserved onions and accompany with flatbreads.