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    Home Β» Sides

    April 21, 2022 Appetizers

    Instant Pot Dandelion Greens with Caramelized Onions

    4.6 from 10 votes
    Jump to Recipe Print Recipe

    This post may contain affiliate links. For more information, please read our disclaimer.

    This instant pot dandelion greens with caramelized onions is one of the easiest recipes ever! Pressure cooking them yields super tender greens without bitterness, the lemony garlicky dressing brightens them up, and the sweet caramelized onions make them irresistible! This easy Lebanese dish can stand up on its own as a vegan meal, a healthy appetizer, or a side dish. Just don't forget the pita bread!

    instant pot dandelion greens with caramelized onions and lemon wedges in a white ruffle ceramic dish and pita bread in the corner

    Cooked dandelion greens with caramelized onions are a very popular dish in Lebanon in spring when the greens are tender and abundant.

    We like to eat it with pita bread, but you could also serve it alongside some rice for a filling meal. If you want to spread some toum on your pita before filling it with the greens, no one is stopping you.

    Ingredients

    several bunches of dandelion greens, olive oil, two brown onions, one head of garlic, one lemon, and a small bowl of salt on a white marble countertop
    • Dandelion greens: You can find them at farmers markets and many grocery stores in spring. Look for organic bunches with bright green leaves and no blooms. The younger the greens the more tender and less bitter they are.
    • Onions: They are caramelized and added to the greens for delicious sweetness.
    • Olive oil: Adds flavor to the caramelized onions and also the dressing.
    • Lemon juice: The tart flavor and acidity cuts any residual bitterness and brightens up the whole dish.
    • Garlic: A small amount adds delicious flavor to the dressing without being overpowering.
    • Salt: Brings out the flavors of all the ingredients.

    Instructions

    First, you'll want to wash the greens very well. To make it easier, roughly chop the greens before washing. Place them in a salad spinner with the colander and fill it with water, swishing the greens around with your hand. Pull out the colander with the greens and check the water for dirt. Change the water and repeat until the water is clear.

    You don't have to dry the greens since they will be pressure cooked.

    chopped dandelion greens on a wooden cutting board with a chef's knife on the side

    Place all the chopped dandelion greens into the instant pot insert. It's okay if it fills to the top - the greens will reduce a lot in size once cooked. Just use your hand to press down the greens to make room for more.

    Add some water and a pinch of salt, then cover tightly with the lid. Set the pressure release valve to "seal", pressure cook on high for 8 minutes, then natural release for 10 minutes.

    While the dandelion greens are cooking, slice the onions and saute them in olive oil with a bit of salt until deeply caramelized. This will take about 30 minutes, but only stir them every few minutes.

    Add a couple tablespoons of water to the onions if they are drying out and sticking.

    left: sliced onions in a stainless steel skillet. right: caramelized onions in a stainless steel skiller

    Once the dandelion greens are done, either let them cool on their own or rinse them with cold water to speed up the process.

    Using your hands, grab a handful of the cooked dandelion greens and gently squeeze the excess water out. You don't want them bone dry, but you don't want them dripping either. Usually two good squeezes are enough for each handful.

    You can squeeze the water right over the greens that are in the pot, then transfer the squeezed greens to a serving dish.

    left:cooked dandelion greens in the instant pot. right; hand squeezing the dandelion greens

    Once all the greens are squeezed, make the dressing by mixing together olive oil, lemon juice, minced garlic, and salt.

    Pour the dressing all over the greens and mix it thoroughly to coat evenly. Because the greens were squeezed together, use a fork to separate them and mix together with the dressing.

    Finally, top the dandelion greens with all the caramelized onions, spreading them evenly.

    left: cooked dandelion greens being separated with two forks using two hands. right: cooked dandelion greens topped with caramelized onions in a white ruffled ceramic dish

    Serve them warm, at room temperature, or chilled with some lemon wedges and pita bread for a healthy, light, and refreshing meal.

    Substitutions and Variations

    • Greens - you can use chicory greens or another bitter-leafed vegetable instead of dandelion greens. If you want to use more tender greens such as spinach, you can sautΓ© them instead of pressure cooking since they are more tender.
    • Dressing - if you don't feel like mincing garlic, add a small dollop of toum to the dressing.
    • Spices - I like to keep mine simple for a traditional flavor, but you can add spices such as cumin, black pepper, or chili flakes.

    Frequently Asked Questions

    • Can I eat the dandelion greens raw? Yes, you can. But dandelion greens are quite bitter when raw, and more so later in the season. Pressure cooking them drastically reduces the bitterness and makes them more enjoyable if you don't like bitter flavors.
    • Are these dandelion greens the same as the weeds? Yep! Many delicious Lebanese dishes use greens that are considered "weeds" by some. But they are packed with nutrients, have countless health benefits, and taste great!
    • What if I don't have an instant pot? Any pressure cooker will do, but if you don't have one, don't worry! You can still enjoy this delicious recipe by cooking the dandelion greens in a pot of salted boiling water on the stovetop. Let them cook until the greens are tender and less bitter, about 30 minutes or more depending on the greens, then proceed with the recipe.
    • How long will this keep? Leftovers should be stored in an airtight container in the fridge and will keep up to one week.
    instant pot dandelion greens with caramelized onions and lemon wedges in a white ruffle ceramic dish with a fork pulling some out and pita bread in the corner

    If you’ve tried making this Instant Pot Dandelion Greens with Caramelized Onions recipe or any other recipe on Forks & Foliage, then please don't forget to rate the recipe and leave a comment below! I would be so happy to hear how it turned out for you. And if you took any photos or videos, please share them with me on Instagram @forksandfoliage so I can see the deliciousness you made!

    πŸ“– Recipe

    instant pot dandelion greens with caramelized onions and lemon wedges in a white ruffle ceramic dish and pita bread in the corner

    Instant Pot Dandelion Greens with Caramelized Onions

    This instant pot dandelion greens with caramelized onions is one of the easiest recipes ever! The lemony garlicky dressing brightens up the tender greens, and the sweet caramelized onions make it irresistible! This easy Lebanese dish can stand up on its own as a vegan meal, a healthy appetizer, or a side dish. Just don't forget the pita bread!
    4.6 from 10 votes
    Author: Gladys Soriano
    Course: Appetizer, Side Dish
    Cuisine: Lebanese
    Print Pin Rate
    PREP TIME: 10 minutes mins
    COOK TIME: 30 minutes mins
    TOTAL TIME: 40 minutes mins
    CALORIES PER SERVING: 201
    SERVINGS: 4 people

    EQUIPMENT

    instant pot
    Instant Pot
    Cuisinart Cookware

    INGREDIENTS
     

    • 4 bunches dandelion greens, roughly chopped
    • β…“ cup extra virgin olive oil, divided
    • 2 yellow onions, thinly sliced
    • 3 garlic cloves, minced or pressed
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt, plus more to taste
    Prevent your screen from going dark

    INSTRUCTIONS

    • Place the chopped dandelion greens in the instant pot and add 1 cup of water and a pinch of salt. Close the lid tightly, set the pressure release valve to "seal", and pressure cook on high for 8 minutes. Natural release for 10 minutes before venting the pot.
    • While the greens are cooking, heat 2 tablespoons of olive oil in a large pan or skillet over medium-low heat and add the sliced onions. Stir them occasionally until deeply caramelized. If the pan is drying out, add a couple tablespoons of water to deglaze the bottom and continue cooking. Set aside when done.
    • Once the dandelion greens are cool enough to handle, use your hands to grab a handful of greens at a time and squeeze the excess water out. Place the squeezed greens on a serving dish.
    • In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and 1 teaspoon salt. Pour all over the greens and mix them throughly until evenly coated with dressing.
    • Spread the caramelized onions all over the greens. Serve warm, at room temperature, or chilled with lemon wedges and pita bread.

    NOTES

    Stovetop method: Cook the dandelion greens in a pot of salted boiling water until the greens are tender and less bitter, about 30 minutes or more depending on the greens, then proceed with the recipe.
    Storage: Leftovers should be stored in an airtight container in the fridge and will keep up to one week.

    NUTRITION

    Calories: 201kcal | Carbohydrates: 11g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 586mg | Potassium: 168mg | Fiber: 3g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

    Nutrition information provided is an estimate and may vary.

    Did you make this recipe?Mention @forksandfoliage or tag #forksandfoliage so I can see your delicious creations! And please don't forget to rate and comment below!

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    1. Tirzah Petropulos says

      September 14, 2023 at 8:56 am

      Really, really really terribly bitter. I did the instant pot for the correct time and everything, and it was so horrendously bitter, we couldn't eat it and had to throw it away. It sounded awesome, but wow, possibly the worst dandelion greens I've ever had. I really like dandelion greens too. This was not edible.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:47 am

        Hi Tirzah, I'm sorry this recipe didn't turn out well for you! It's one of our family favorites when dandelion greens are in season - makes me wonder if you had a bad batch of greens? I'm sorry you had to toss it but I hope you have better luck next time πŸ™‚

        Reply
    2. Pat says

      April 24, 2022 at 9:15 pm

      Love it with lots of lemon juice πŸ˜‹

      Reply
      • Gladys @ Forks and Foliage says

        April 25, 2022 at 10:14 pm

        Agreed! I love the brightness it adds to it!

        Reply

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