Lebanese-Style Greens with Caramelized Onions

By Courtney HillNovember 17, 2021

Makes
4 servings
Cook Time
40 minutes

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.

Tip

Don’t squeeze the blanched greens totally dry. Some of the residual water helps ensure the greens stay silky; just give them a light squeeze to remove excess moisture.

Ingredients

Kosher salt and ground black pepper
2
bunches (1½ pounds) collard greens, stemmed and chopped into 2- to 3-inch pieces OR 2 pounds dandelion greens, bottom 2 inches trimmed, chopped into 2- to 3-inch pieces
⅓
cup extra-virgin olive oil
2
medium yellow onions, halved and thinly sliced
¾
cup plain whole-milk yogurt
4
scallions, chopped
½
teaspoon ground allspice
½
teaspoon ground cumin
2
tablespoons lemon juice

Step 1

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt and the collards, then cook, stirring occasionally, until tender, 3 to 5 minutes.

Drain in a colander and rinse under cold running water until cool enough to handle. Using your hands, lightly squeeze out some of the excess moisture; do not wring them completely dry.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering.

Add the onions and cook, stirring only occasionally at first then more often once browning begins at the edges of the pan, until the onions are deeply caramelized and crisped, 15 to 20 minutes; reduce the heat if the onions brown before they become tender.

Step 3

Meanwhile, in a small bowl, stir together the yogurt, scallions and ¼ teaspoon pepper. Taste and season with salt; set aside.

Step 4

When the onions are done, using a slotted spoon, transfer about ½ cup to a paper towel-lined plate and spread in an even layer. Sprinkle with salt and set aside; the onions will crisp as they cool.

To the remaining onions in the skillet, add the greens, allspice, cumin, ½ teaspoon pepper and ¼ cup water. Cook over medium-high, stirring often, until the greens are warmed through and most of the water has evaporated, about 3 minutes.

Step 5

Off heat, stir in the lemon juice, then taste and season with salt. Transfer to a serving bowl and top with the yogurt mixture, followed by the reserved onions.