Hindbeh (dandelion greens, chicory, or spinach) with caramelized onion is a simple, flavorful Lebanese vegetarian mezze or side dish made with just 5 ingredients and enjoyable warm, at room temperature, or chilled with pita bread or alongside a larger meal!

There were tons of traditional Lebanese dishes that I ate daily as a child. However, over the years in the UK, I’ve sometimes had to get pretty creative when recreating some of my childhood favorites. Which is how I stumbled across a method to turn what is usually a dandelion greens recipe (dandelion salad with onions) into a spinach and onions dish while out of dandelion season!

Not only does that mean you can enjoy hindbeh year-round, but, even better, all you need is just 5 ingredients (including salt and oil), around 30 minutes, and low-effort prep for this spinach/dandelion greens recipe! You can boil alone or boil and sauté for delicious sauteed spinach and onions (or other greens)! Once cooked, serve it warm, at room temperature, or chilled with some fresh pita bread – delish!

What is Hindbeh?

Hindbeh (named after the wild greens) or Hindbeh b’zeit (meaning Hindbeh with oil) is a popular Lebanese dish that traditionally combines cooked dandelion greens (or chicory) with a simple lemon-olive oil dressing and tops it with caramelized onion. The greens can be boiled OR boiled and then sauteed (I often do the former for spinach but love making sauteed dandelion greens by par-boiling and then sautéing).

Within this post, though, I’ll be guiding you through making Hindbeh two ways: the traditional dandelion greens salad and the spinach (and onions) version. In fact, you could likely use any sturdy greens (like kale or collard greens) for this recipe, too… it’s all about experimentation.

Interested in enjoying more simple veggie side dishes? You might enjoy these simple roasted onions, 10-minute air-fried green beans, raw cabbage salad, simple carrot salad, or crispy eggplant fries.

What are Dandelion Greens?

Dandelions are a plant found during early spring (up to early fall sometimes, but mostly to early summer). While dandelions are technically a weed, they are surprisingly nutritional, medicinal, and fairly tasty too. I’ve already shared a recipe for vegan dandelion honey (using the yellow flowers). This plant can also be used for jam, biscuits, and even medicinal herbal dandelion tea. We are using just the stems and leaves for this particular dandelion greens salad/side (not the yellow flowers).

What are Dandelion Health Benefits?

This garden “weed” is actually highly nutritious and packed with fiber (primarily soluble fiber) and several vitamins and minerals, including Vitamins A, C, K, iron, magnesium, calcium, and potassium.

According to author Jo Robinson, dandelion leaves contain 8x the antioxidants, 2x calcium, 3x vitamin A, and 5x vitamin K and E than spinach!

They are also:

• Packed with antioxidants: to reduce harmful free radicals in the body, protect against oxidative stress and cell damage, and stave away various diseases.
• May reduce inflammation: thanks to the healthful plant compounds in the plant. This can reduce the risk of several inflammation-based diseases. Though only preliminary research has been done.
• May reduce cholesterol: which can decrease the risk of heart disease. Once again, the research is fairly limited at the moment, though.

Dandelions may also aid blood sugar levels, have cancer-fighting properties, immune-boosting properties, improve digestive health, and improve liver health. Read more about dandelion health benefits on Healthline.

Hindbeh Ingredients

The Greens

You can choose from three greens for this recipe, including:

• Dandelion greens/Chicory: either of these will be cooked in the same way and can be foraged or purchased (available in many grocery stores in the US!).  

OR

• Spinach: I used spinach this time (in the pics), as it’s easy to source, and I had a big bag in my fridge waiting to be used.  

Nettles, collard greens, and kale may also work, though I’ve actually never tried.

Other Ingredients

• Onion: it’s best to use yellow or white onion.
• Extra virgin olive oil: use good-quality olive oil for the best flavor.
• Salt: adjust the amount to taste.
• Lemon: I recommend using fresh lemon juice. Adjust to taste.

Optional Add-ins and Variations

• Cumin: just a pinch to enhance the flavors in the dish.
• Garlic: use 1-2 minced cloves lightly sautéed to mix into the boiled Hindbeh.
• Garlic mustard: will help balance some of the bitterness in the cooked chicory greens.
• Herbs: perhaps some parsley, cilantro, or other greens can be added to the spinach and onion for a little additional flavor.
• Use a combination of greens: the last time I gathered some wild dandelions (read my dandelion honey post for advice on this), there wasn’t enough for this recipe, so I topped it up with spinach. Feel free to experiment with your choice of combination.
• Spice: add a pinch of red pepper flakes (or more to taste).
• Cheese: while not traditional, a crumble of feta or some parmesan over the sauteed dandelion greens tastes absolutely delicious.
• Eggs: this might sound a little odd, but you can make a delicious dish of sauteed dandelion greens and eggs by adding the greens to the skillet with half the onions, sauteing, and then cracking several eggs over the top. Cover with a lid and cook until set for a delicious breakfast dish!

Let me know in the comments what else you’d add to this recipe!

How to Make Hindbeh?

Step 1: Prepare the Greens

For Dandelion greens/Chicory

First, make sure to thoroughly wash the greens and trim the end off the stems (about an inch). Then, roughly chop the remaining pieces into 2-3 smaller sections.

If you foraged the dandelion greens, I recommend soaking them for a short while (10-15 minutes) in vinegar or salted water to remove any critters from the leaves.

Then, add the greens to a saucepan filled with water and bring to a boil. Boil for 20-25 minutes or until the stems are tender. Then drain and squeeze out as much excess liquid from the dandelion greens as possible (either by hand or with a nut milk bag).

Alternatively, you can boil the dandelion greens for just 8-10 minutes before draining. The transfer the greens to the skillet with the caramelizing onions (when they’re already lightly browned). Sauté for a further 10-15 minutes, then serve.

For Spinach

To do so, you can either steam or blanch it in boiling water for two minutes. If blanching, transfer it to an ice bath as soon as it’s done cooking.

If you want to enjoy the spinach warm, follow the note at the bottom of step 2.

Then, drain all the excess liquid from the spinach (or dandelion root), either using your hands or a nut milk bag. You can optional coarsely chop the spinach or simply tear it gently apart at this point

If you want to enjoy the dish at room temp/cold, transfer the spinach to a serving plate now and season with salt (to taste). Alternatively, it can be added to the skillet after step 2 (keep reading for method).

You can store the removed liquid in the fridge or freezer to add to smoothies, soups, etc.

Step 2: Prepare the Caramelized Onion Topping

Thinly slice the onions while heating a large skillet over medium-high with olive oil.

Add the onion and shallow-fry over medium-high heat until golden and crispy.OR for a more low-and-slow caramelized onion, reduce the heat to low after 3-5 minutes. Allow the onion to slowly cook, stirring occasionally, until a golden-brown color (usually between 20-30 minutes).

To serve warm, transfer the greens to the skillet either with no onions or half the onions. Continue to sauté for 5-10 minutes, constantly stirring to heat through and cook off some of the extra water.

Step 3: Assemble and Enjoy!

Finally, top the sauteed dandelion greens/ spinach with the crispy onions, and drizzle over the oil used to cook them along with some lemon juice and salt (to taste) – enjoy!

How to Serve?

You can enjoy this simple cooked greens and caramelized onions side dish either hot, at room temp, or chilled alongside:

• Pita bread – as a wrap or to top the bread as a simple greens/ spinach appetizer.
• Other bread – like this crusty no-knead loaf or even simit.
• Alongside a pasta salad or simple pasta dish (like gnocchi or a tomato sauce based one-pot pasta bake).
• Serve over polenta or risotto.
• Serve with your favorite grain like brown rice, cilantro-lime rice, quinoa, etc.
• As part of a mezze platter alongside dips and other small salads and sides.
• As a simple green side dish for many meals (like this baked salmon or teriyaki salmon).
• Add to grilled cheese – this might sound odd, but personally, I think it’s delicious.

I recommend serving the dandelion greens salad with extra lemon wedges.

How to Make Ahead and Store?

Make ahead: this dandelion greens salad tastes even better on day two, so feel free to prepare it in advance and allow the seasoning/oil to marinate overnight.

Store: allow to cool and store in an airtight container in the fridge for 2-3 days.

Reheat:  you can enjoy the leftover sauteed spinach and onions chilled or at room temperature. However, if you want to reheat the dandelion greens/spinach and onions, I recommend either the microwave or stovetop until heated through. Add an extra splash of water to the pan if needed.

FAQs

Recipe Tips and Notes

• Optionally omit the onions: you could simply serve the cooked greens alone.
• Adjust the flavor: adjust both the lemon and/or salt to your liking.
• Use young dandelion greens when possible: they will be less bitter. That’s why I use spinach and other greens when it comes too late into the dandelion season or it’s out of season.

More Simple Lebanese Recipes

• Lentil tabbouleh
• Chickpea salad (balela salad)
• Batata harra
• Fattoush (Lebanese pita salad)
• Fatteh (pita, yogurt, and chickpeas)
• Spinach fatayer
• Traditional tabbouleh
• Mujadara: Lentils and Rice with Crispy Onions

If you try this Hindbeh recipe (boiled/sauteed dandelion greens or spinach and onions), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!