Authentic Dandelion greens

1 large bunch of Dandelion greens

3 large onions sliced

2 heads garlic crushed

2 large lemons juiced

1/4 cup canola oil

1/4 cup or more of olive oil ( depends on the size of greens)

1 tea spoon pepper

1 teaspoon salt

1/8 teaspoon dried Chile flake or powder

1/2 teaspoon lemon zest(Optional)

How2:

Chop off excess ends of dandelion bunch then cut again in half if the leaves are large.

clean well in water strain and set aside. TIP: add tablespoon vinegar to the bowl of cleaning water this will remove any unseen bugs or dirt from the greens just rinse after.

In a pot add oil, onions saute until translucent but not golden. on med- low heat add greens and toss in onions until it starts to wilt down and reduce in size. once reduced and its more manageable add garlic, black pepper, and Chile. cover and cook for about 1 hour on low.

After 1 hour check on them if there is liquid strain some, this will ensure it wont taste bitter. if the stems are still hard and it tastes bitter its not ready. add some of the olive oil keep the rest to the side. cover and cook for another 1 /2 hour. check on it to be sure the liquid doesn't completely reduce and burn. the leaves should be cooked down and the stems center is soft and not hard. at this point add lemon juice, lemon zest and rest of olive oil. remove heat and let it sit for a bit to absorb the lemon juice.

serve you may add more olive oil on top just a dizzle eat alone or with pita bread and more lemon wedges on side.