Hindbeh bil Zeit

Wash the dandelion greens thoroughly in several changes of water to remove all grit, then roughly chop them and boil in salted water for ten minutes until tender.

Drain the cooked greens well, pressing out as much excess water as possible using the back of a spoon against a colander to prevent a watery final dish.

Heat the olive oil in a large skillet over medium-low heat and slowly cook the sliced onions for fifteen to twenty minutes, stirring occasionally, until they are deeply golden and caramelized.

Add the drained greens to the caramelized onions in the skillet and saute together for five minutes, allowing the greens to absorb the sweet onion flavor and olive oil.

Transfer to a serving plate, squeeze fresh lemon juice over the top, drizzle with extra olive oil, and serve at room temperature with warm pita bread.