INGREDIENTS:

1 kg (32 oz) dandelion
½ cup olive oil
1 cup finely chopped parsley
3 garlic cloves crushed with a sprinkle of salt
5 onions (½ kg /16 oz) sliced into thin rings
½ tbls salt (as desired)
a dash of bicarbonate of soda

 

PREPARATION:

Remove yellow leaves from dandelion. Wash well. Finely chop.
Bring water to a boil then add bicarbonate of soda and dandelion and cook over medium heat for 5 minutes.
Drain and rinse in cold water, then squeeze until dry.
Fry onion until golden. Remove ½ quantity of onions from oil, reserve aside. Fry chopped leaves in the same oil with onions for 15 minutes. Add garlic, coriander and salt and fry for 5 minutes.
Place in a serving plate and garnish with the reserved onions. Serve cold with some lemon juice.

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