Lebanese Dandelions with Caramelized Onions (Hindbeh)
A famous dish of wild chicory, dandelions or other greens with caramelized onions from Lebanon.
Course: Appetizer, Side Dish
Cuisine: American, Lebanese
Keyword: Bitter Greens, Dandelions
1large yellow onion
2tablespoonsextra virgin olive oil, plus more for serving
Kosher salt and fresh-ground black pepper
8ounces225 g fresh dandelion greens or other strong-tasting (not necessarily bitter) wild greens
A good pinch of fresh ground cumin
Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch (2.5 cm) julienne, as thin as you can.
In a 10-inch (26 cm) skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out (I like my onion quite dark).
Remove half of the onion and reserve.
Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.