Lebanese Hindbeh Dandelion Greens with Crisp Onions

What you need

• 1 kg (2 1/4 lb) dandelion greens, or chicory leaves, washed
• 1 tsp salt, plus a pinch for the water
• 4 tbsp olive oil, extra virgin
• 2 large onions, thinly sliced
• 2 cloves garlic, crushed
• 3 tbsp lemon juice, fresh
• 1 lemon, cut into wedges, for serving
• pita bread, for serving

Method

Restated from the original video

1. 1

   Trim any tough stem ends from the greens and cut them into pieces about 5 cm (2 in) long.

2. 2

   Bring a large pot of water to a boil with a pinch of the salt.

3. 3

   Add the greens and boil until tender and dark green, 5-8 min.

4. 4

   Tip them into a colander and cool them under running cold water.

5. 5

   Squeeze the greens a handful at a time to press out as much water as you can, then chop roughly.

6. 6

   Heat 3 tbsp of the olive oil in a large frying pan over medium-high heat and add the onions.

7. 7

   Cook until soft and clear, 5 min, then turn the heat to medium-low.

8. 8

   Keep cooking, stirring every few minutes, until the onions are deep brown and slightly crisp at the edges, 20-25 min.

9. 9

   Lift out half of the onions and set them aside on a plate.

10. 10

    Add the garlic to the pan and stir for 1 min until fragrant.

11. 11

    Add the greens and toss over medium heat until hot and coated in the oil and onions, 3-5 min.

12. 12

    Season with the rest of the salt, take the pan off the heat and stir in the lemon juice.

13. 13

    Pile onto a plate, top with the reserved onions and drizzle with the last 1 tbsp of olive oil.

14. 14

    Serve warm or at room temperature with lemon wedges and pita.

Imported from plantbasedfolk.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.