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Lebanese-Style Greens with Caramelized Onions

4 Servings

40 minutes

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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

  • 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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Reviews
Sally S.

This was excellent. We enjoyed the contrast of the yogurt topping. I will make again.