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Lebanese Hindbeh (Braised Dandelion Greens with Crispy Caramelized Onions and Lemon)
A revered Levantine mountain meze: tender, slightly bitter dandelion or chicory greens blanched and sautéed with garlic, olive oil, and fresh lemon juice, heaped with a mountain of deeply browned crispy caramelized onions.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Fresh dandelion greens, chicory, or mature spinach600 g
- Large yellow onions, thinly sliced into rings3 piece
- Extra virgin olive oil60 ml
- Garlic cloves, thinly sliced3 clove
- Fresh lemon juice3 tbsp
- Sea salt1 tsp
Preparation Steps
1
Blanch greens in salted boiling water for 3 minutes, plunge into cold water, squeeze very dry, and chop coarsely.
5 min timer
2
Heat 3 tbsp olive oil in skillet and fry sliced onions over medium heat for 15-18 minutes until deeply caramelized and crisp. Set aside two-thirds of the onions for garnish.
17 min timer
3
In the same skillet, add garlic and remaining olive oil, cook 1 minute, then toss in chopped greens and salt, sautéing for 4-5 minutes.
5 min timer
4
Stir in fresh lemon juice, transfer to a platter, crown with the crispy reserved onions, and serve warm or at room temperature.
1 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
