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Lebanese-Style Greens with Caramelized Onions
Hindbeh is the name of both a common Lebanese side dish and its star ingredient, wild dandelion. The bitter greens are blanched in salted water, then sautéed with olive oil and served topped with deeply caramelized onions. Dandelion greens aren’t always available, but collard greens, which are milder and sweeter, are delicious prepared in the same way; use whichever you prefer. A scallion-yogurt accompaniment, though not traditional, is a creamy contrast to the greens and onions and pulls together all the flavors and textures. To make a complete vegetarian meal, serve the greens with a nutty bulgur pilaf.
4
Servings
Tip
Don’t squeeze the blanched greens totally dry. Some of the residual water helps ensure the greens stay silky; just give them a light squeeze to remove excess moisture.
40 minutes
Ingredients
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Kosher salt and ground black pepper
-
2
bunches (1½ pounds) collard greens, stemmed and chopped into 2- to 3-inch pieces OR 2 pounds dandelion greens, bottom 2 inches trimmed, chopped into 2- to 3-inch pieces
Directions
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01In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt and the collards, then cook, stirring occasionally, until tender, 3 to 5 minutes. Drain in a colander and rinse under cold running water until cool enough to handle. Using your hands, lightly squeeze out some of the excess moisture; do not wring them completely dry.
This was excellent. We enjoyed the contrast of the yogurt topping. I will make again.