Hindbeh

Recipe PREP 10 min COOK 45 min

Hindbeh

PREP 10 min COOK 45 min

Description

This classic Lebanese side balances savory, slightly bitter dandelion greens with the sweetness of caramelized onions. Rich in minerals like iron, potassium, and calcium, dandelion greens fight fatigue and outshine spinach in vitamins A, B1, B3, and C. They have been shown to have powerful protective and detoxifying properties for the liver, which is enhanced by cilantro.

NOTE

This recipe also works with other greens such as escarole, radicchio, or curly endive.

Ingredients

4 SERVES

1/4 cup olive oil
1 small onion, thinly slivered
1 small pinch of baking soda
1 lb (450 g) dandelion greens, washed, thick stem ends trimmed, and coarsely chopped
1 garlic clove, sliced
1/2 tsp salt
Juice of one lemon (about 2 Tbsp/ 30 ml)
1 handful of cilantro (about 1/4 cup), chopped

Directions

Step 1

Put the olive oil in a skillet over medium heat. When the oil shimmers, add the onion and baking soda and stir to coat the slices with oil. Cook the onions on very low heat for 25-30 minutes, until they’re deeply caramelized.
Step 2

While the onions cook, boil a gallon (4 L) or so of salted water in a large pot and add the greens, cooking them for about 10 minutes until dark green and tender. Drain the leaves, squeezing well to remove water, and set aside.
Step 3

Remove half the onions from the pan and set aside, then add the garlic to the pan and let it cook for a minute before adding the greens and salt and stirring to combine. Cook the greens on medium for about 5 minutes, then add the lemon juice and cilantro. Stir well, and taste for seasoning. Spoon the greens onto a large plate, top with the reserved onions, and serve.