Hindbeh (Sautéed Dandelion Greens)

In Syria and the Levant (Palestine, Lebanon, and Jordan) wild greens play a major role in people’s diet. Things like mallow, dandelion and chicory are sold in vegetable markets and shops.  They are used to make a variety of vegetarian recipes which are quite popular. 

In the old days, people in large areas of Syria were farmers and shepherds, they lived off their lands and what they provided. As a result of that, Syrian cuisine is very rich in plant-based recipes. Greens (wild and cultivated), seeds, and legumes are key players in the cuisine.  Greens that science has only recently begun to explore have been staples in the cuisine for hundreds of years. 

Dandelion is a rich source of fiber and many vitamins and minerals.   

This dish could be achieved in little time. 

Ingredients 

400 g dandelion greens 

1/3 cup extra virgin olive oil 

4 medium onions thinly sliced 

Salt to taste 

Lemon wedges for garnish 

Instructions 

1. Thoroughly wash and drain the dandelion. 

2. Trim the bottoms of the stalks and coarsely chop. 

3. Fill a large pan with water and place over medium-high heat. Bring to the boil. Add salt to taste then add the dandelion. Bring back to the boil and cook for 5 minutes. Drain the dandelion and dunk in iced water. 

4. 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. 

5. 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 

6. 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. 

7. Loosen the squeezed dandelion leaves and add them to the fried onion in the pan. 

8. Sauté over medium heat for a couple of minutes, stirring regularly until the dandelion is well blended with the oil and onion slices. 

9. Transfer to a serving platter and allow to cool before serving at room temperature, garnished with the crispy onions and lemon wedges.

Lara Khouli