Middle eastern cuisine is blessed with a huge variety of vegan recipes and this one definitely tops my favorites. It’s healthy, packed with Antioxidant, Vitamin C and Fibers.
It’s also a super simple recipe to make. You will only need dandelion leaves, onions, olive oil, lemon and some seasoning. Sautee in a skillet and done!
If you want to surprise a vegan friend or hosting a get together, this is your go to recipe.
If you want to surprise a vegan friend or hosting a get together, this is your go to recipe. Upon serving, you can go the traditional way and garnish with fried onions or shallots or get creative with your own veggies selections. You can also pair this dish with crackers, pita bread, olives, tomatoes, pickles, radish….
I know dandelion leaves might not always be handy. So what I personally do, whenever I find them in store, I buy couple of bunches and pack my freezer. That literally cuts my whole prep and cooking time for less than 30 minutes.
To freeze your dandelion leaves
- Remove all dead leaves
- Wash the remaining very well with water.
- Chop roughly
- Cook for 5 mins in boiling water
- Submerge in ice water to stop the cooking process and preserve that vivid green color
- Drain very well using a drainer and squeezing with your hands until you have water free packed leaves.
- Put in a zip lock and freeze up to 6 months.
Let’s get to the recipe!
1- Start by washing and chopping your dandelion in 1 inch. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2- Cook in a boiling water for 5 mins then blanch under cold water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 3- Squeeze your leaves very well and keep aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4- In a non stick skillet, add your chopped onions, olive oil, black and pepper and sautee till translucent. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 5- Add your dandelion leaves and lemon pepper seasoning. Mix well and cook covered for 15 mins on medium low heat.⠀⠀⠀⠀⠀⠀ 6- Add the juice of 2 lemons and let simmer for another 5 mins on low heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 7- Garnish with fried onions and serve with your veggies and pickles.
Ingredients
Instructions
