Equipment
Ingredients
Crispy Onions
- 200 g yellow onion, thinly sliced
- 15 g cornstarch
- 45 ml olive oil
Dandelion Greens
- 400 g dandelion greens, washed, tough stems removed, roughly chopped
- 15 ml apple cider vinegar
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 180 kcal
- Protein
- 3 g
- Carbohydrates
- 17 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 370 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 473 mg
- Calcium
- 199 mg
- Iron
- 3.3 mg
- Magnesium
- 41 mg
- Phosphorus
- 81 mg
- Zinc
- 0.5 mg
- Vitamin A
- 508 mcg
- Vitamin C
- 39 mg
- Vitamin E
- 5.1 mg
- Vitamin K
- 785 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.9 mg
- Folate
- 37 mcg
- Water
- 134 g
Sources: USDA FoodData Central
Method
Place the thinly sliced yellow onion into a mixing bowl, sprinkle with the cornstarch, and toss vigorously until the onion slices are evenly coated. Shake off and discard any excess cornstarch.
Heat 30ml of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the coated onions and fry them until they achieve a deep golden brown color and crispy texture. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.
Reduce the skillet heat to medium. Add the remaining 15ml of olive oil, followed by the chopped dandelion greens. Toss continuously in the residual onion-flavored oil until the greens are completely wilted and tender.
Remove the skillet from the heat. Pour the apple cider vinegar over the wilted greens and sprinkle with kosher salt. Toss well to combine and evenly distribute the seasoning.
Transfer the warm, seasoned greens to a serving dish. Immediately scatter the reserved crispy onions generously over the top and serve right away.
Chef's Notes
- Young spring dandelion greens are naturally less bitter than mature ones harvested late in the season. Look for tender, light green leaves with smaller serrations.
- The cornstarch provides a brilliant gluten-free method to achieve a shatteringly crisp exterior on the onions without resorting to a heavy batter or deep frying.
- To maximize the flavor profile, use unfiltered raw apple cider vinegar, which adds a complex, fruity acidity that balances the earthy, bitter qualities of the greens perfectly.
- Save the oil drained from the crispy onions. It becomes deeply flavored with toasted allium notes and is excellent for making vinaigrettes or roasting potatoes.
Storage
Refrigerator: 3 days — Store onions separately from greens in an airtight container to maintain crispness.
Reheating: Reheat greens gently on the stove over medium-low heat. Re-crisp onions in a dry skillet over medium heat for 2 minutes before serving.
Troubleshooting
Onions are soggy instead of crispy
Cause: The pan was overcrowded or the oil was not hot enough before adding the onions.
Fix: Return the onions to a hot, dry pan or bake in a 200C/400F oven for 3 to 5 minutes to dry them out.
Prevention: Ensure the oil is shimmering hot before adding onions and fry in smaller batches if necessary to give them room to breathe.
Dandelion greens are overwhelmingly bitter
Cause: Mature greens were used instead of young spring greens, or they lacked enough acid and salt to balance the flavor.
Fix: Add an extra splash of apple cider vinegar and a pinch more salt. A tiny pinch of sugar can also help mellow extreme bitterness.
Prevention: Select smaller, younger leaves harvested in early spring. If only mature leaves are available, blanch them in salted boiling water for 1 minute before sauteing.
Cultural Context
Foraging and cooking wild greens like dandelions has deep roots in Southern American cuisine, originally emerging out of necessity and a close connection to the land. The addition of crispy fried onions provides a luxurious textural contrast that elevates this traditional foraging staple into a celebrated, vibrant spring side dish.
