1 lb. dandelions (chickory or escarole can be used)
2 sliced onions
2 cloves garlic
1/4 c. lemon juice
4 tbsp. oil

Boil the dandelions 5-6 minutes. Wring out to squeeze out all water. Chop into 1 inch pieces. Fry sliced onions and garlic. Add dandelions. Fry well. Add salt and lemon. Serve cold.