الهندبة بزيت الزيتون

We wash the dandelion greens thoroughly and chop them into medium pieces

In a pot, we boil water and add ½ teaspoon of baking soda (this helps preserve the green color of the greens).

Once the water boils, we add the greens and blanch them for 5 minutes only.

We remove the greens and immediately transfer them to a strainer, then rinse with cold water to stop the cooking and preserve the color

We peel and thinly slice the onions, then toss them with 1 tablespoon of cornstarch (this is the secret to making them crispy).

We deep fry the onions in hot oil until golden and crispy, then drain them on paper towels.

In a skillet, we heat some olive oil, then add the blanched dandelion greens and sauté for 2 minutes.

We add a small portion of the fried onions to the greens, season with salt, and stir for 5 more minutes.

To serve, we squeeze fresh lemon juice over the dish and garnish with more crispy onions and a pinch of red chili flakes if desired.