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Hindbeh bil Zeit
Sautéed Dandelion Greens with Olive Oil and Onions
A classic Lebanese mezze dish featuring tender, slightly bitter dandelion greens sautéed with sweet caramelized onions and rich olive oil. The interplay of bitter greens and sweet onions creates a uniquely satisfying flavor profile.
🧂 Ainekset
- 1 kg Dandelion greens
- 2 large Yellow onions
- 80 ml Extra virgin olive oil(plus more for serving if desired)
- 3 tbsp Fresh lemon juice(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Ohjeet
- 1
Prepare the dandelion greens: After washing the greens thoroughly under cold running water to remove any dirt or grit, trim away any tough, woody stems. Roughly chop the greens into bite-sized pieces. Bring a large pot of salted water to a rolling boil (about 2 liters of water with 1 tablespoon of salt). Add the chopped dandelion greens and blanch for 1-2 minutes, just until they turn bright green and slightly wilted. Immediately drain the greens in a colander and rinse with cold water to stop the cooking process and preserve their vibrant color. Squeeze out as much excess water as possible by hand or by pressing them against the colander. Set aside.
⏱️ 10 minutes - 2
Caramelize the onions: Heat 60ml (about 4 tablespoons) of the olive oil in a large skillet or pan over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25-30 minutes, or until the onions are deeply golden brown, soft, and sweet. Be patient; low and slow heat is key to achieving deep caramelization without burning. If the onions start to stick, add a tablespoon of water and scrape the bottom of the pan. Once caramelized, remove the onions from the skillet and set aside.
⏱️ 30 minutes - 3
Sauté the greens: Add the remaining 20ml (about 1.5 tablespoons) of olive oil to the same skillet used for the onions. Increase the heat to medium. Add the squeezed and chopped dandelion greens. Sauté for about 5-7 minutes, stirring frequently, until any remaining moisture has evaporated and the greens are tender but still have a slight bite. You should hear a gentle sizzle as they cook.
⏱️ 7 minutes - 4
Combine and season: Return the caramelized onions to the skillet with the sautéed greens. Stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld. Remove the skillet from the heat. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasoning as needed – you may want more lemon for brightness or salt to balance the bitterness. Serve the Hindbeh bil Zeit warm, at room temperature, or chilled. It is delicious drizzled with a little extra virgin olive oil just before serving.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The inherent bitterness of dandelion greens is a key characteristic of this dish. The sweetness of the caramelized onions is crucial for balancing this bitterness.
- ✓Ensure the greens are thoroughly washed to remove any soil or grit. Blanching helps to tenderize them and reduce some of their raw bitterness.
- ✓Hindbeh bil Zeit is a versatile dish, often served as part of a mezze platter with other small dishes, or as a side dish with grilled meats or fish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For added texture and flavor, top with a sprinkle of crispy fried onions.
- Add 2-3 cloves of thinly sliced garlic to the skillet during the last minute of sautéing the greens for an aromatic twist.