Hindbeh

🛒 Ingredients

• Dandelion greens 200 g · 90 kcal
• Onion 50 g · 20 kcal
• Garlic 10 g · 15 kcal
• Olive oil 23 g · 207 kcal
• Lemon juice 15 g · 3 kcal

👨‍🍳 Instructions

1. Wash the dandelion greens thoroughly, trim any tough stems, and chop them into 2-inch pieces. Blanch the greens in boiling salted water for 5 minutes, then drain and squeeze out excess water.
2. In a large skillet, heat 15ml of olive oil over medium heat. Add the chopped onions and sauté until deeply caramelized and golden brown, about 10-15 minutes.
3. Add the minced garlic to the skillet with the onions and cook for another minute until fragrant. Add the blanched dandelion greens and sauté for 5-7 minutes, stirring occasionally, until heated through and well combined with the onions.
4. Remove from heat, season with salt and pepper to taste, and drizzle with the remaining 10ml of fresh olive oil and lemon juice. Serve warm or at room temperature as a mezze or side dish.