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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!
5 from 9 votes
Course: Appetizer, Side Dish
Cuisine: Lebanese
Keyword: dandelion greens, healthy, spring, vegan, vegetarian
Servings: 4 people
Calories per serving: 201
PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins

INGREDIENTS
 

  • 4 bunches dandelion greens, roughly chopped
  • 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

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.

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