Lebanese Hindbeh (Sauteed Dandelion Greens/Spinach) and Caramelized Onions
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.
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.
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
You can either steam or blanch the spinach 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.
Drain all the excess liquid from the spinach, either using your hands or a nut milk bag. You can optional coarsely chop the spinach or simply tear it gently apart at this pointIf 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!
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 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.
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.
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.
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!
Check the blog post for serving suggestions and answers to top FAQs!