When it comes to green leaves, our oriental kitchen has done wonders! Yet we believe that ladies share the same concern. How to maintain a green fresh feel for dandelion once cooked. Sousou has the answer!
2 kg fresh dandelion leaves, washed & cut into small pieces
4 big onions, sliced into thin slices
3 garlic cloves, smashed
2 tablespoons corn oil
½ teaspoon salt
1 teaspoon lemon juice
¼ teaspoon soda
Boil 2 cups of water and add the dandelion leaves. Add ¼ teaspoon of soda (helps to keep the green color). Let it sit for 20 minutes.
Drain the dandelion leaves and squeeze them by hand. Try to keep some water in them.
Fry the onions until golden brown.
Mix the dandelion leaves with salt and garlic.
In a pan, cook the dandelion leaves with half of the onions on low heat. Mix well with a spatula for 5 to 10 minutes. Add the lemon juice.
Put the mixture into a plate. Spread the remaining onions on top with some thin slices of lemon.
