Hindbeh
Discover the authentic Lebanese Hindbeh recipe with sautéed chicory leaves and caramelized onions. This healthy Mediterranean side dish uses dandelion greens (or chicory leaves) and offers a delicious balance of slightly bitter greens and sweet onions. Perfect for a traditional Levantine meal, it's easy to prepare and full of nutritious flavors.
For more delicious Lebanese salads, try my Lebanese Eggplant Salad and all-time-favourite Fattoush Salad.
Ingredients
Time
- Total:
- 30m
- Prep:
- 3m
- Cook:
- 27m
- Dandelion greens (or chicory leaves), 1/2 lbs (250g)
- Onion, 1 large
- Garlic, 1 clove
- Fresh coriander, handful
- Extra virgin olive oil, 2 tbsp
- Lemon juice, from 1/2 lemon
- Salt, to taste
Notes
Nutrition Facts
| Total Fat 7.3g | 11% |
| Saturated 1g | 5% |
| Omega-3 0.1g | 11% |
| Cholesterol 0g | 0% |
| Total Carbohydrates 7.3g | 2% |
| Dietary Fibers 1.5g | 5% |
| Sugars 2g | 2% |
| Protein 1.3g | 3% |
| Vitamin A 175mg | 25% |
| Vitamin C 18.3mg | 24% |
| Calcium 135mg | 14% |
| Sodium 92.5mg | 4% |
Instructions
Step 1
First, thoroughly rinse the dandelion leaves (or chicory) under cold water to remove dirt or grit.
Chop the leaves into bite-sized pieces.
If you use chicory leaves, you can slice the white tough stems into sticks and use them for decoration later, as I like to do.
Bring water to a boil in a large pot. Add a pinch of salt and the chopped greens.
Boil the leaves for about 5 minutes.
Drain the leaves and rinse them under cold water to stop the cooking process and retain their green color.
Squeeze out excess water from the leaves using your hands.
Step 2
Then, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced onions to the skillet.
Cover with lid and let the onions soften over medium heat for 10 minutes, stirring occasionally until slightly browned.
If you like your caramelised onions with some crunch, you can stop cooking them here.
For softer onions, keep cooking for another 10-15 minutes without the lid and after adding a splash of water.
Step 3
Next, add the chopped garlic to the skillet with the caramelized onions.
Sauté for an additional 1-2 minutes until the garlic becomes fragrant.
Step 4
Now, add the drained greens to the skillet with the onions and garlic.
Toss everything together and sauté for another 5-7 minutes, allowing the flavors to meld.
Add salt to taste.
Step 5
Finally, remove the skillet from the heat.
Stir in the lemon juice and the roughly chopped cilantro.
Then, drizzle in the remaining 1 tablespoon of extra virgin olive oil.
Serve the Hindbeh with warm pita bread on the side to help scoop it up!
FAQ
How do you reduce the bitterness of dandelion greens?
To reduce the bitterness of dandelion greens, boil them in salted water for 10-15 minutes, then rinse under cold water. Blanching them briefly before boiling can also help.
Can I use other greens if I can't find dandelion greens?
Yes, you can substitute dandelion greens with other sturdy greens such as chicory, black kale, or collard greens.
How should I serve Hindbeh?
Hindbeh can be served warm or at room temperature as a side dish, typically with pita bread. It can also be part of a mezze spread.
How do I store leftovers of Hindbeh?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.
What does Hindbeh taste like?
Hindbeh has a slightly bitter taste from the dandelion greens, which is balanced by the sweetness of caramelized onions and the tanginess of lemon juice.
Is Hindbeh a healthy dish?
Yes, Hindbeh is a healthy dish as it is plant-based, rich in vitamins and minerals from the greens, and cooked with heart-healthy olive oil.
Can Hindbeh be made ahead of time?
Yes, Hindbeh can be made up to 2 days ahead and stored in the refrigerator. It is often served at room temperature, making it convenient for meal prep.