INGREDIENTS
2 bunches of Hindbeh, Dandelion leaves, approx. 500grams
1 large Onion, chopped
8 cloves of Garlic, crushed
1 cup chopped Coriander
1/2 tsp. Salt, or more to taste
Olive Oil for frying
Caramelized Onions and Pine Nuts for the topping
4 large Onions, sliced
1/4 cup Pine Nuts
1/2 cup Olive Oil
1 fresh squeezed Lemon, more lemons quartered to squeeze separately
PREPARATION
Wash the dandelion leaves very well to help wash away bitterness, then chop the leaves, the stems are eatable, I only trim about an inch off the bottom and discard. Now soak in some salted water for approximately 15 minutes. Rinse again and add to a pot of boiling water with a tablespoon of salt and boil uncovered on medium heat for another 15 minutes, making sure you push them down, so they blanch evenly.
Alternatively, you can also steam the dandelion; this tends to keep more nutrients in it however it may yield a slightly bitter taste.
While they are cooking, prepare a large bowl with ice cubes and cold water. Test the tenderness of the dandelion by rubbing a stem or two between your fingers. If they are slightly squishy, then they are cooked. Immediately remove the dandelion from the heat, drain, and transfer to the ice-water bath to stop the cooking process and set the color.
Once done, drain the cooled dandelion in a colander and squeeze as much excess water as possible with your hands, then spread them on a cutting board. Sprinkle salt and mix well.
Meanwhile, add the onions and crushed garlic to a frying pan, fry with olive oil. When onions and garlic become soft and caramelized reduce the heat to low, and add the chopped coriander, fry for one more minute then add the cooked dandelion to the frying pan, pulling apart the small clumps with a fork, mix well, and cook for 5 more minutes.
Caramelized Onions and Pine nuts
In a separate frying pan, and on medium-high heat, add olive oil, when it is warm enough add the sliced onions and sauté stirring occasionally until caramelized to a golden-brown color, the main thing is to brown without burning. You want them to be sweet and silky. While some crispy and burnt edges are desired, any excessively blackened bits will taste bitter.
In another frying pan and over low heat, fry the pine nuts with the remaining olive oil, beware pine nuts brown very fast
Pour the fried dandelions into your serving plate, add lemon juice to taste, drizzle with 2 tablespoons of olive oil, and garnish with the caramelized onions, and fried pine nuts.
Serve cold with Lebanese pita bread and enjoy.
Leftovers can last a few days in the fridge if covered well
