Dandelions in olive oil (Hindbeh b-Zeit) - هندبة بالزيت

Serves 4

Ingredients:
2 bunches of dandelion
2 big onions
1 cup of Olive oil
1 clove of garlic, finely chopped
1 cup of fresh chopped cilantro
Juice of a big lemon
Salt and pepper.

Chop the 2 bunches of dandelion, clean very well by soaking them in water and some salt and then wash and drain. Add dandelion into a big pot of boiling water and let them cook until they're done, just like spinach. Drain them very well also like spinach then roughly chop them again. Slice the 2 big onions by cutting them into halves then slicing each half, sort of like obtaining medium thin half circles.
In a skillet, add olive oil, then the onions (leave about a handful aside). Now the onions need to cook until they become dark brown but not burned. When they're done, take them out of the skillet to a side plate, then in the same remaining oil add the the uncooked onions, cook them until golden then add the garlic, then the cilantro, cook for about one minute then add the dandelion, salt and pepper. Mix them all together and cook for about 10 minutes then add the lemon juice. If you feel that the dandelions absorbed all the olive oil while cooking, then you might wanna add another tablespoon.
To serve: Transfer the cooked dandelion into the serving plate and top with the dark browned onions. Serve with pita bread.