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.

Kamal Mouzawak
Source: EatingWell Magazine, September/October 2018
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Ingredients

Ingredient Checklist

Directions

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  • 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; protein 2.2g 4% DV; carbohydrates 7.1g 2% DV; exchange other carbs 0.5; dietary fiber 2.6g 11% DV; sugars 2.3g; fat 7.2g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 5973IU 120% DV; vitamin c 23mg 38% DV; folate 22.5mcg 6% DV; calcium 65.1mg 7% DV; iron 2.2mg 12% DV; magnesium 77.4mg 28% DV; potassium 572.6mg 16% DV; sodium 299.8mg 12% DV.

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