Nutrition per serving may change if servings are adjusted.
20 cups chopped stemmed dandelion greens, chard and/or kale (from about 2¼ pounds)
¼ cup extra-virgin olive oil
2 medium onions, 1 sliced and 1 finely chopped, divided
2 cloves garlic, finely chopped
1 large bunch fresh cilantro, stems and leaves finely chopped, divided
Juice of 1 lemon
½ teaspoon salt
Bring a large pot of water to a boil over high heat. Cook greens, in 2 batches, until tender, about 3 minutes per batch. Transfer to a colander to drain and cool. When cool enough to handle, place in a large clean dish towel and squeeze until dry.
While the greens cool, dry the pot. Add oil and heat over medium-high heat until shimmering. Add sliced onion and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Reduce heat to medium and continue cooking, stirring occasionally, until golden and crispy, 5 to 8 minutes more. Transfer to a paper-towel-lined plate with a slotted spoon.
Add chopped onion and garlic to the pot; cook over medium heat, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the greens and cilantro stems. Cook, stirring to mix the onions and garlic into the greens, 1 to 2 minutes. Remove from heat and add cilantro leaves, lemon juice and salt. Serve warm or cold.
96 calories;7 g fat(1 g sat); 3 g fiber; 7 g carbohydrates; 2 g protein; 23 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 5,973 IU vitamin A; 23 mg vitamin C; 65 mg calcium; 2 mg iron; 300 mg sodium; 573 mg potassium
Vitamin A (119% daily value), Vitamin C (38% dv)