Hindbeh - Lebanese Dandelion Greens

1. 1

   Bring a large pot of water that will hold the greens to a boil - you don't need to salt it.

2. 2

   Trim the hard stems from the base of each leaf and CAREFULLY wash the Dandelion greens - you'd be amazed how many insects, dirt, pebbles, etc. are in there.

3. 3

   After you've cleaned and drained the greens, slice them crosswise into 1/2 to 3/4 inch ribbons and add them to the pot and cook until they're soft.

4. 4

   Once they're soft, drain and squeeze the excess moisture out.

5. 5

   In the same pot - after you've wiped it dry, pour in a couple of tablespoons of good olive oil and put it on medium high heat.

6. 6

   Slice the onion in half and then into crescents and add to the hot oil and cook until they start turning golden.

7. 7

   Add the drained greens and cook until they wilt - add salt and pepper to taste.

8. 8

   This can be eaten hot, cold and is actually better after it's had a chance to sit in the fridge overnight. Sahtain/Enjoy!

* Per serving · 4 servings · Values may vary.

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