It is common in the Levant region to forage for wild greens like Chicory, Dandelion, Watercress, and Purslane.
So, when I saw that I had a couple of pretty lush dandelions outside, I thought to myself….”hmmm, I should pick those and cook them”. Then, cooler heads prevailed (my husband’s cooler head, to be exact) and reminded me that we don’t know what the previous owners have sprayed on this lawn, and we don’t really need to take the chance when we can get them at the market.

So, these dandelion greens came from the market, all nice and tied up with a band, instead of hand foraged out my doorstep.

Lemony Dandelion Greens

1 bunch dandelions (about 2 lb), chopped
1 medium onion, chopped
3 cloves garlic, chopped
3-4 Tablespoons Extra Virgin Olive Oil
Salt & Pepper to taste
½ teaspoon cumin
1 teaspoon sumac (optional)
juice of half a lemon

Place dandelions in large pot with enough salted water just to cover. Bring to a boil over high heat. Reduce to medium, cover, and cook for 10 minutes. Drain, rinse with cold water, and drain again. Squeeze out as much liquid as possible. Set aside.

Heat a large skillet over medium-high heat. Add olive oil, onions, garlic, cumin, salt, and pepper. Sauté for 5-7 minutes.

Add dandelion greens and sumac. Sauté a further 2-3 minutes. Add the lemon juice, and stir to incorporate completely.

Serve.