"Hindbeh" or Sauteed Dandelion Leaves....a simple traditional Lebanese Dish

 

Hindbeh is a traditional Lebanese dish. It will vary depending on the region of Lebanon or between families. This simple version is the one used by my family who originally came from the mountains around Beirut. It is a very simple dish to make and used everything that was grown in their gardens. I eat it with either Pita or Naan bread, and a salad of cucumber, olives, pickles and a piece of string cheese or Mozzarella. It is even better refrigerated and eaten the next day. For added protein one can add a few toasted pine nuts. The dandelion leaves are very nutritious but if these are not readily available, you can substitute, chicory, endive or Swiss Card leaves. I get my supply of Dandelion leaves from Whole Foods! 

1 bunch of fresh Dandelion Greens

1-2 shallots

1-2 cloves garlic

Salt

Black Pepper

1 lemon

Couple of fresh mint leaves (not peppermint)

Handful of cilantro

 

1.      Slice the shallots thinly into half-moon shapes

2.      Pick over and wash the dandelion leaves carefully.Cut off the bottom 2 inches and discard that. Chop the remaining bunch into 2-3 inch pieces

3.      Crush the garlic with the mint leaves, salt and pepper I use a mortar and pestle). Add the juice of the lemon and an equal amount of olive oil to that and set aside

4.      Boil the dandelion leaves in water for 5-6 minutes. Pour out in a colander or sieve, wash with cold water and allow to drain.

5.      Place some vegetable oil in a frying pan and fry the shallots slowly until caramelized. Be careful as they burn easily. When caramelized, place on a paper towel to drain. Discard the oil.

6.      Using both clean hands, squeeze out excess moisture from the leaves until they form a little ball in your palms. Place on top of the drained shallots on a cutting board and rough chop the leaves and shallots. Mix in some chopped cilantro. Saute in the pan from which you discarded the vegetable oil, for 1-2 minutes,  just enough to dry out any excess moisture.

7.      Place on a plate and top with the olive oil and lemon dressing. Eat with Pita or Naan bread. It may be accompanied by a salad of cucumbers, olives, pickles and a piece of string or mozzarella cheese.