Did you know dandelions are edible?

This hinder recipe is a popular way to prepare them in Lebanon, and it’s common to also add fried onions, but I usually skip that part. This was definitely something I was averse to as a kid and now I make it all the time! Would you try it?

INGREDIENTS

— 4 bunches dandelions
— Juice of one lemon
— 1 teaspoon salt
— 3 tablespoons olive oil

INSTRUCTIONS

1. Bring a large pot of water to a boil, add the dandelions making sure to submerge them in the water and bring to a boil again. Lower the heat to medium and cook for 30 minutes (correction from video where I said 1 hour 30 minutes), stirring a couple times.

2. Remove the dandelions from the liquid and rinse under cold water. Take a handful and squeeze out as much water as you can. Repeat with the remaining cooked dandelion, making them as dry as possible.

3. Transfer the squeezed dandelions to a cutting board and cut them into bite sized pieces. Place on a serving dish, add lemon juice, salt and olive oil and stir to combine. Serve warm or cold, with pita bread if desired.

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