Hindbeh bi Zeit (Lebanese Dandelion Greens with Onions)

Ingredients

• •2 lb dandelion greens, trimmed and chopped
• •2 large yellow onions, thinly sliced
• •1/3 cup olive oil
• •2 tbsp fresh lemon juice
• •1 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Blanch the dandelion greens in boiling water for 3 minutes, then drain thoroughly.
2. 2Heat olive oil in a skillet and cook the onions for 12 minutes until deeply golden.
3. 3Transfer half the browned onions to a plate.
4. 4Add the drained dandelion greens, salt, and black pepper to the remaining onions.
5. 5Sauté for 5 minutes, then stir in the lemon juice.
6. 6Serve warm or room temperature with the reserved browned onions piled on top.

💡 Squeeze the blanched greens dry before sautéing; excess water prevents the onions and dandelion greens from developing concentrated flavour.

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