1/4 cup extra virgin olive oil
1 cup medium diced onion (from about half a medium onion)
Between 1/3 to 1/2 cup lemon juice (from about 2 lemons), to taste *
Salt to taste
1 pound roughly chopped dandelion greens, with the tough ends of the stems trimmed (from about 2 bunches)
* I use the full 1/2 cup of lemon juice because I like more acidic greens, but if you want a mellower flavor, you can add closer to 1/3 cup. You can always add a little more, but it’s hard to take lemon juice away.
** The dandelion greens pictured here were cooked for 8 minutes, which yields a deeply green, slightly toothsome finished product. If you like brighter, even more al dente greens, cook them closer to 5 minutes (or even less). If you have very tender, small dandelion greens, you may need to cook them even less. If you’re using a different vegetable, see the chart above the lemon tree photos as a guide.