Amy Safoui, Michigan State University Extension

This popular, healthy and delicious Lebanese dish features dandelion greens and caramelized onions.



  • 1 bunch dandelion or chicory
  • 3 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon salt
  • 1 small onion


Photo: Amy Safoui, Michigan State University Extension.

1. Thoroughly chop and wash the dandelion greens with cold water and drain in a colander.

2. Bring water to the boil in a large pot, add the greens, bring back to a boil. Cook for about five minutes or until leaves are tender.

3. Remove from water onto a colander and leave to cool for at least one hour. Squeeze out excess water from the greens.

4. In the meantime, heat the olive oil in a large frying pan over medium-high heat and sauté the onions for about five to ten minutes until they become brown and caramelized, stirring often. Remove half the amount with a slotted spoon onto a plate, leaving the rest in the pan.

5. Reduce heat to medium-low and add dandelion to the remaining onions in the pan. Season with the salt and mix well. Continue cooking for about ten minutes, stirring all the time. Adjust taste if required.

6. Transfer Hindbeh onto the serving plate and garnish the top with the rest of the onions. Serve warm or cold with a drizzle of lemon juice.