Dandelion Salad (Hindbeh ‘atteh) By- Taste of Beirut

2 Bunches of dandelion greens or 20 oz of frozen collard greens

1 lb of onions, chopped

1/3 cup of extra-virgin olive oil

1/4 cup of pine nuts (optional)

salt, to taste

6 cloves of mashed garlic or 1 Tablespoon of toom

1/2 large lemon, juiced, plus 1 or 2 more lemons to juice individually

METHOD:

• Cook the dandelion greens (previously washed thoroughly and chopped coarsely) in a lot of water (about 2 quarts) until they wilt, around 5 minutes. Dump the whole lot in a sieve over a bowl and when cooled a bit, press with a wooden spoon to extract most of the water. Set aside.
• Heat the olive oil in a large skillet or pan and when hot, drop the onions and fry them for at least 15 minutes until they turn golden,  then brown. I add a teaspoon of brown sugar  to help with the process. When the onions are brown but not burnt! add the greens and mix with a wooden spoon to incorporate very well. Add the pine nuts and 2 tablespoons of lemon juice to the mixture. Cover and cook on low heat for about 10 more minutes. Add the mashed garlic the last 5 minutes of cooking. Cool the mixture a bit and serve at room temperature with lemon quarters to squeeze individually on each plate. Sahteyn!

– So So Goood. Served it with pan seared Halibut.

Day 22- Rapini Riggatoni

Day 23- Farmers Market Salad

Day 24- Cabbage Salad

Day 25- Kale Cesare Salad

Day 26- Nappa Salad

Day 27- Lucy’s Greens

Day 28 – Ingrid’s Greens