Wilted greens topped with fried onions is a mezze must. Bitter dandelion greens are the most flavorful, but chard or kale—really any green or a combination of them—tastes delicious.
- 20 cups chopped stemmed dandelion greens, chard and/or kale (from about 2¼ pounds)
- ¼ cup extra-virgin olive oil
- 2 medium onions, 1 sliced and 1 finely chopped, divided
- 2 cloves garlic, finely chopped
- 1 large bunch fresh cilantro, stems and leaves finely chopped, divided
- Juice of 1 lemon
- ½ teaspoon salt
- Bring a large pot of water to a boil over high heat. Cook greens, in 2 batches, until tender, about 3 minutes per batch. Transfer to a colander to drain and cool. When cool enough to handle, place in a large clean dish towel and squeeze until dry.
- While the greens cool, dry the pot. Add oil and heat over medium-high heat until shimmering. Add sliced onion and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Reduce heat to medium and continue cooking, stirring occasionally, until golden and crispy, 5 to 8 minutes more. Transfer to a paper-towel-lined plate with a slotted spoon.
- Add chopped onion and garlic to the pot; cook over medium heat, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the greens and cilantro stems. Cook, stirring to mix the onions and garlic into the greens, 1 to 2 minutes. Remove from heat and add cilantro leaves, lemon juice and salt. Serve warm or cold.