Hindbeh
Cooked Dandelion root is tossed with a lemon and olive oil and topped with caramelized onions for the delicious Lebanese vegan dish known as Hindbeh.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 bunch Dandelion (or Chicory)
- 3 tb. Olive Oil
- 2 tb. Lemon Juice
- ½ tsp. Salt
- 1 sm Onion
Instructions
- 1
Boil a large pot of water.
- 2
Wash the dandelion greens thoroughly under cold water. Trim 1-2 inches off the stems and discard.
- 3
Chop the dandelion greens into large 2-3 inch pieces and add them all to the pot. Cook the greens for 15-20 minutes until soft and tender.
- 4
While the dandelion greens are cooking, thinly slice the onion in half then, into thin half-moon slices.
- 5
Add two tablespoons of olive oil to a small skillet. Add the sliced onions and cook over medium-high heat until brown and caramelized.
- 6
Once cooked, drain the dandelion leaves in a colander. Squeeze all the remaining water from the Hindbeh and set aside.
- 7
Add the freshly squeeze lemon juice, remaining tablespoon of olive oil, and salt to the greens and mix well. Top with the caramelized onions and serve with pita bread.