Hindbeh (Sauteed Dandelion Greens)
In Palestine, Syria, Lebanon, and Jordan, wild greens like dandelion leaves are abundant during the Spring time and are incorporated into a variety of recipes. The historical prevalence of farmers, shepherds, and villagers living off of the land in these regions has influenced their cuisines to incorporate many plant-based foods.
- 1 bunch dandelions around 400g
- 0.3 cups olive oil
- 4 onions medium
- salt to taste
- 0.5 lemon for garnish
Thoroughly wash and drain the dandelions
Trim the bottoms of the stalks and coarsely chop into 2-3 cm segments
Place the dandelion greens in a pan and saute over medium-low heat, stirring occasionally until they are welted
Place the cooked greens in a colander and take fistfuls of it and squeeze out as much liquid as you can (the liquid makes dandelion bitter), set aside
Add the olive oil to a frying pan over medium heat, add the onions and fry them, stirring occasionally, until the onions turn a rich golden brown. Keep a close eye on them as they tend to burn easily
Remove half of the onions with a slotted spoon and allow them to drain onto several layers of kitchen paper. Leave the remaining half in the pan
Loosen the squeezed dandelion leaves and add them to the fried onion in the pan
Sauté over medium heat for a couple of minutes, stirring regularly until the dandelion is well blended with the oil and onion slices
Transfer to a serving platter and allow to cool before serving at room temperature, garnished with the crispy onions and lemon wedges
Adapted from Chef in Disguise
You can use chicory or kale as a replacement for the dandelion if you can’t find it.
Disclaimer: the Nutrition Facts table reflects an approximation of the recipe’s nutrient content based on data from Canadian Nutrient File by Health Canada as of August 2020. The nutrient values are estimates and actual amounts will vary by ingredient source, freshness, preparation etc.