A Yummy Dandelion Greens Recipe (Hindbeh bi Zeit)
Meet the Dandelion! Often seen as weeds in a beautiful garden but have also been eaten for thousands of years as a medicine to treat anemia, cholesterol, scurvy, skin problems, blood disorders, and depression. Dandelion is a source of:
IRON: Crucial for generating red blood cells.
POTASSIUM: Helps to regulate heart rate and blood pressure.
FIBER: Helps your body shed waste.
These greens are also prebiotic-rich and contain vitamin A, vitamin C, vitamin K, fiber, calcium, magnesium, zinc, and phosphorus.
Now follow these easy steps for a yummy, healthy Middle Eastern recipe using dandelions.
Cooking & Prep Time
- 60 minutes
- 500g dandelion leaves
- 4 large onions, cut in thin wings (halved, then diced vertically)
- 4 cloves of garlic, finely chopped
- ½ cup olive oil
- ½ cup lemon juice
- 2 tsp salt
- 2 tbsp toasted pine nuts (optional)
- Thoroughly wash the dandelions. I advise in several changes of water and then soak for about 10 minutes in cold water with a pinch of salt. Drain well.
- Then add the dandelions into a big pot of boiling water. You can add a slice or two of onions or lemon to keep the leaves green.
- Let them cook thoroughly, just like spinach, which can take up to 30 minutes. Remove and drain them very well.
- Heat the olive oil in a large frying pan and add the onions with a tsp of salt. At this point, remove half of the onions and put on a saucer.
- Continue to fry the remaining onions, stirring every couple of minutes until they caramelize. Turn the heat down if they are cooking too quickly. Once caramelized, remove the onions and place on a separate plate as these will be used later as a garnish.
- Now, using the same oil, add the half cooked onions you removed earlier with garlic and fry until the garlic begins to turn golden. Add the dandelion leaves and the remaining salt. It might look like too much in the frypan, but the volume will drop significantly once cooked for a minute or two.
- Keep cooking, stirring every couple of minutes until most of the moisture in the dandelion has evaporated. The color should be getting dark, but not burn.
- Keep cooking for 5 minutes, turn off the heat and add lemon juice and a dash of olive oil.
- You can now set aside to cool and then refrigerate.
- Once cool, you can toss in the pine nuts and top with caramelized onions.