Hindbeh: Sautéed Dandelion Greens Recipe
1 bunch Dandelion Greens
1 Onion, medium-sized
1 tbsp Sunflower oil
1 tsp Sugar
1 1/2 tsp Baking Soda
1 Lemon, juiced
Salt, to taste
Hindbeh: sautéed dandelion greens is quite the simple dish, both to prepare and to enjoy! However, dandelion greens are far from simple if you consider their nutritional value!
To start preparing this delicious dish, chop and soak the dandelion greens in water to wash them. Rinse the leaves and allow the water to drain. Bring water to a boil in a pot with sugar and baking soda. Once the water is boiling, turn down the heat and bring it to a simmer, and throw the clean chopped dandelion greens in there. The addition of the baking soda will allow the dandelion greens to maintain their vibrant green colour while the sugar rids the greens from their intense bitterness.
Once the greens are blanched, pour them into a colander and allow the water to fully drain. You can squeeze the greens when they cool down to remove the excess water. While the greens are slowly draining, slice the onions into thin strips. Caramelize the sliced onions with sunflower oil in a pan until they’re golden brown. Add the dandelion greens to the onions and sauté them on medium heat for 5 minutes. Finally season the finished Hindbeh: Sautéed Dandelion Greens with salt and lemon juice, and enjoy it with pita bread.
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***If you are interested in exploring the history of Middle Eastern cuisine, check out this 13th-century book called Scents and Flavors: A Syrian Cookbook.