Wild dandelion leaves in olive oil

Name: Wild dandelion leaves in olive oil
Yield: 6 servings
Cuisine: British
Ingredients: 2 kg dandelion leaves; 4 garlic cloves, sliced; 4 big onions, sliced; 3/4 cup olive oil; Salt

Linda L. @lindzi

Lebanese

One of my favorite side dishes that I enjoy, especially when my mum makes it!

Linda L. @lindzi

Lebanese

One of my favorite side dishes that I enjoy, especially when my mum makes it!

Saved

Ingredients

6 servings

2 kgdandelion leaves
4garlic cloves, sliced
4big onions, sliced
3/4 cupolive oil
Salt

Saved

Steps

1

Cut the hard stems of the chicory and rinse them VERY well under running water to clean them and remove the dirt.
2

Chop the leaves and rinse again
3

Bring a large pot of water to boil and put the leaves for 5 minutes. Then drain well to get rid of the excessive water.
4

In a large pan, put half of the olive oil and start with frying all the onion and garlic slices. When golden brown, remove half of the quantity to be used later on top.
5

Add the chicory leaves to the pan with the onion and garlic. Add the rest of olive oil and salt to taste. Mix and cook for 5-7 minutes.
6

Move to a large plate and add the rest of the onion slices on top. Squeeze a lemon and eat with bread (preferably flat bread)
7