Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
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.
Kosher salt and ground black pepper
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
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT