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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


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1/2 cup
96 calories; protein 2.2g; carbohydrates 7.1g; dietary fiber 2.6g; sugars 2.3g; fat 7.2g; saturated fat 1g; vitamin a iu 5973IU; vitamin c 23mg; folate 22.5mcg; calcium 65.1mg; iron 2.2mg; magnesium 77.4mg; potassium 572.6mg; sodium 299.8mg.

1 vegetable, 1 1/2 fat