Hindbeh (Sautéed Dandelion Greens with Caramelized Onions)
Today I’m sharing Hindbeh, or sautéed dandelion greens with caramelized onions.
The slightly bitter, tough leaves of the dandelion are perfectly balanced with the sweetness from the olive oil and caramelized onions. The dish traditionally uses wild chicory leaves, and dandelion is the cultivated variety of the same plant. Any sturdy green will work wonderfully in this dish: collards, kale, etc. With dandelion being difficult to find in Dubai, I used the latter.
Hindbeh is typical all across the Levant in the spring when wild greens are rampant. Foraging for these plants gives the people, who historically are shepherds, villagers and farmers, a connection to their land. With so many Arabs not being able to access the place of their ancestry, the importance of keeping the recipes and stories alive is crucial.
Middle Eastern cooking has a whole assortment of plant-based foods, with seasonal vegetables being the center. People have learned how to live off the abundance and diversity that the Mediterranean climate provides, adding only aromatics and olive oil along with a couple seasoning components. This bare-bones, wholesome practice, which has been passed down for centuries, makes it one of the healthiest cuisines in existence.
This flavorful and nutritious side dish is simple to make and only has 6 ingredients (if you include salt & pepper). Sliced onions are cooked in glugs of olive oil until they’re lightly caramelized. After the greens are washed, removed of their tough stem and chopped, they’re boiled with a bit of baking soda until the softer stem can be punctured with a finger nail. The kale (dandelion or collards) is washed in cold water to eliminate bitterness and squeezed until bone dry. It’s then added to the onions and olive oil. Toss it around a little bit before adding seasoning and a wee bit of sugar. Serve at room temperature. Extra browned onions on top are always a good idea, and lemon twists add a nice harmonious color.
Make it on Sunday for a delicious lunch throughout the week with a piece of pita bread. Or make it as an accompaniment for dinner. Either way, I think you will truly enjoy it.
I do hope you give this recipe a try! If you do, let everyone know how it turned out! Put it in the comments, and tag @omayah.atassi and #omayahcooks on Instagram. I love to see your creations!
Hindbeh (Sautéed Dandelion Greens with Caramelized Onions)
Ingredients
- 2 lbs dandelion greens, kale or collards, tough stems removed, cleaned and chopped
- 1/2 tsp baking soda
- 4 very large onions, sliced
- 2 c olive oil
- 1/2 tsp sugar
- Salt and pepper to taste
- Lemon twists or slices for serving
Instructions
- Boil a large pot of water and salt generously. Add 1/2 tsp baking soda and greens and bring down to a simmer. Cook until soft stems can be pierced with a nail, about 20 minutes. Meanwhile, prepare the onions.
- Place onions and olive oil in medium-sized pot over moderate heat. Cook, stirring occasionally, until light golden. Remove 3/4 of the onions with a slotted spoon and place in a small bowl. Continue cooking the remaining onions until deep brown, but not burned. Place those onions in a separate small bowl.
- Once the greens are cooked, drain. Rinse really well under cold water to get rid of any bitterness. Squeeze dry with a kitchen towel or cheese cloth.
- Return the lightly golden onions to the pot with the olive oil. Separate the greens with your fingers and add to the onions. Sauté over low heat for a couple of minutes until well combined. Taste and add salt and pepper if needed. Add sugar.
- Serve at room temperature topped with browned onions and lemon twists with a side of pita bread. Can be made up to 2 days ahead, stored in an air-tight container in the fridge.