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!
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 information provided is an estimate and may vary.
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