Sautéed dandelions with caramelized onions

This is another favorite Lebanese recipe of mine, and when I say favorite I mean I can eat the entire bowl and not want to share with anyone!

Ingredients (serves 4)

- 1 large bunch dandelions, coarsely chopped

- 2-3 garlic cloves, mashed

- 1/2 lemon, juiced plus extra to garnish

- 3 Tablespoons extra virgin olive oil

- 3 large onions, julienned

- salt and pepper to taste

Bring a pot of water to a rolling boil, add the dandelion pieces and boil for a few minutes, until wilted, then place the dandelion in a strainer and let drain, gently pressing the water out using a wooden spoon.

Meanwhile, heat the olive oil in a non stick pan and sauté the onions until golden-brown. Remove half of the onions and reserve. Add the dandelions to the pan and cook with the onions for about 10 minutes then remove from heat and add the mashed garlic and the lemon juice and season with salt and pepper. Place in a serving dish and garnish with the caramelized onions and lemon wedges. Serve with pita and enjoy!