Dolores’ Lebanese Sautéed Escarole or Dandelion


Tis the season to love produce, fa la la la la, la la la la. With Independence Day soon to arrive, barbecues might beckon us to make a few not-so-healthy dining options. Whether on that observance or any other summer day, we should not slack on our vegetable intake, with Dolores Mansor offering her recipe for Lebanese Sautéed Escarole or Dandelion.

The inhabitant of the 1200 block of South 10th Street noted that preparers can pair this light delight, which they can serve hot or cold, with Lebanese pita bread to give it a whole grains complement. Thanks to the Passyunk Square denizen, expect these greens to battle any nutritional blues. ■


2 bunches of escarole or dandelion

4 medium onions cut in julienne strips

1/4 to 1/3 cups of olive oil

1/2 teaspoon or less of salt


Rinse the greens well, and cut in half. Boil 35 minutes until very tender, rinsing in cold water when done.

Form into two balls, and squeeze tightly until no liquid comes out. Cut into small pieces, and then caramelize the onions until brown. Add the greens and the salt. Cook, tossing gently, for five to 10 minutes.