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
- 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