Lebanese-Style Greens with Caramelized Onions

Hindbeh is the name of both a common Lebanese side dish and its star ingredient, wild dandelion. The bitter greens are blanched in salted water, then sautéed with olive oil and served topped with deeply caramelized onions. Dandelion greens aren’t always available, but collard greens, which are milder and sweeter, are delicious prepared in the same way; use whichever you prefer. A scallion-yogurt accompaniment, though not traditional, is a creamy contrast to the greens and onions and pulls together all the flavors and textures. To make a complete vegetarian meal, serve the greens with a nutty bulgur pilaf.