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Bring small pot of salted water to boil.
Heat olive oil in large skillet over medium heat. Add onions to skillet and cook 10 minutes, stirring often until golden. Using a slotted spoon, remove half of onions from skillet and set aside to cool. Raise heat and continue cooking remaining onions 5 minutes until crisp and golden brown. Transfer fried onions with a slotted spoon to drain.
Blanch dandelions 3 minutes in salted water until just tender. Drain and run under cold water. Squeeze out excess water. Chop dandelions and reserved onions. Heat oil that remains in skillet over medium heat. Add dandelions, chopped onions, and garlic. Cook 5 more minutes, stirring often until dandelions are soft. Stir in lemon juice and season with sea salt, to taste. Serve warm, sprinkled with crispy onions and lemon wedges.