Hindbeh b Zeit (هندبة بزيت) — Lebanese dandelion greens with onions and olive oil

• 600 gDandelion greens, cleaned and chopped (Use tender leaves; discard very thick stems)
• 300 gYellow onions, thinly sliced
• 60 mlExtra-virgin olive oil (Divided for onions and finishing)
• 30 mlLemon juice, freshly squeezed (About 2 tbsp)
• 6 gGarlic, finely grated (About 2 medium cloves)
• 6 gFine sea salt (About 1 tsp)
• 1 tspGround cumin (Traditional in many Lebanese homes)
• 2000 mlWater

Instructions

1. 1

   Bring 2000 ml water to a strong boil in a large pot. Add 4 g of the salt (reserve 2 g for later), then add the chopped dandelion greens and blanch for 8 minutes until tender but still deep green.

2. 2

   Drain the greens well, then rinse briefly under cool water to stop the cooking and keep the color bright. Squeeze the greens firmly in handfuls to remove as much water as possible, because excess moisture will dilute the olive oil and lemon dressing.

3. 3

   Heat 45 ml of the olive oil in a wide skillet over medium heat, then add the sliced onions. Cook for 18–22 minutes, stirring often, until the onions are deeply golden and caramelized; lower the heat if they start to scorch.

4. 4

   Add the squeezed dandelion greens to the skillet and toss to coat with the onion oil. Cook for 4–5 minutes, stirring, so the greens warm through and pick up the sweetness of the onions.

5. 5

   In a small bowl, mix the lemon juice with the grated garlic, cumin, and the remaining 2 g salt. Pour this over the greens and onions, then cook for 1 minute more to mellow the garlic while keeping the lemon bright.

6. 6

   Transfer to a serving plate and spread it out slightly so it cools evenly. Drizzle the remaining 15 ml olive oil over the top, then rest for 10 minutes and serve warm or at room temperature for the most traditional mezze style.