Hindbeh

A delicious authentic Middle Eastern recipe of sauteed dandelion greens with caramelized onions, sauteed in plenty of olive oil and finished with lemon juice.

Course Appetizer

Cuisine Middle Eastern

Diet Halal, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Servings people

Calories 166kcal

Author Farah Abumaizar

Ingredients

3 big bunches hindbeh dandelion greens (2lb, 1kg)
1/4 cup and 3 tbsp, divided olive oil
2-3 onions, thinly sliced depends how much you like caramelized onions! I go for the max
1/2 lemon, juiced
1.5 teaspoon salt, more to taste if needed

Instructions

In a large skillet, heat 1/4 cup of olive oil on medium heat. Add the sliced onions, and caramelize by stirring occasionally for 15-20 minutes or until a deep golden brown. Remove from heat, and take out half the onions placing them on a small plate.
Very thoroughly wash the dandelion greens. Remove the end of the stems, the last inch or so, and chop the remainder of the greens roughly. You can rinse again just to make sure you get any dirt out.
Place greens in a bowl and pour boiling water and 1/2 teaspoon of salt on top until submerged. Leave in the boiling water for 2 minutes, then immediately scoop out and into a bowl filled with ice water to blanch.
Drain very well over a colander, and squeeze out as much water as you can with your hands.
Place the drained greens on top of the remaining caramelized onions, add the remaining salt, and stir. Return to the heat over medium low. Cover, and saute, stirring every couple of minutes for 15 minutes or until wilted and thoroughly cooked.
Remove from heat, add the lemon juice and stir. Taste for seasoning and add salt and more lemon juice if you need it.
Transfer to serving plate, and top with remaining caramelized onions, and drizzle with the extra olive oil. Enjoy warm, cold or at room temperature by scooping up with pita bread.

Video

Notes

Hindbeh is the Arabic word for dandelion greens, which give this dish that distinctive flavor. Dandelion greens can often be found in Middle Eastern grocery stores, some larger supermarkets and farmers markets, especially during spring.
Substitutions: You can substitute the dandelion greens for swiss chard, spinach, or kale, for a slightly different dish.

Making ahead and storing leftovers: Hindbeh actually tastes even better the next day, so this is a great make ahead recipe. This will last 3 days in an airtight container, and the best part is it tastes delicious cold and at room temperature, and warm. You can eat it right out of the fridge, or bring it up for 15 minutes or reheat it gently in the microwave.

Recipe tips and tricks:

Select fresh dandelion greens: Choose bright green leafy dandelion greens, avoiding any wilted or yellowing ones.
Clean thoroughly: Raw hindbeh can be gritty, so when washing, make sure to be thorough. I like washing once before chopping, then again after chopping just to really make sure I've gotten any impurities out.
Remove bitterness: Dandelion greens can be bitter, especially if they are older or larger. To reduce bitterness, blanch the greens in boiling water for a few minutes, then plunge them in ice water.

Nutrition