Wilted greens topped with fried onions is a mezze must. Bitter dandelion greens are the most flavorful, but chard or kale--really any green or a combination of them--tastes delicious. Source: EatingWell Magazine, September/October 2018

Kamal Mouzawak
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

96 calories; 7.2 g total fat; 1 g saturated fat; 300 mg sodium. 573 mg potassium; 7.1 g carbohydrates; 2.6 g fiber; 2 g sugar; 2.2 g protein; 5973 IU vitamin a iu; 23 mg vitamin c; 23 mcg folate; 65 mg calcium; 2 mg iron; 77 mg magnesium;

Reviews (1)

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Rating: 3 stars
01/07/2019
I followed the recipe precisely and it earned the review of "at least it's something different". I think it would be better hiding under chicken curry as a rice replacement. Read More