“LOUBNAN CUISINE” GROUP.
HINDBEH – LEBANESE DANDELION LEAVES IN OLIVE OIL.
This Lebanese dish of dandelion leaves cooked in olive oil is delicious and good for you. It is a great way to use dandelion leaves without adding them to a salad.
1 liter (0.3 US gal) / 35 fl oz / 4 cups water
1 kg / 2.3 lb dandelion leaves, rinsed and chopped
125 ml / 4 fl oz / 1/2 cup olive oil
5 medium onions, peeled and sliced into thin rings
Pinch of salt and pepper
Bring the water to a boil in a saucepan.
Add the dandelion leaves once boiling. Cook the leaves over a medium heat for 10 minutes. Remove and drain.
Heat the olive oil in a frying pan. Add the onions and cook until they turn golden brown. At this point, take out half of the onions and put on a saucer. These will be used later as a garnish.
Place cooked, drained dandelion leaves into the frying pan with the remaining onions. Simmer over a medium heat for another 10 to 15 minutes. Stir now and then to prevent sticking.
Remove from the heat. The dandelion leaves are ready when they are tender and almost dry.
Season with salt and pepper as desired. For serving, place into a serving dish, add the removed onion as garnish and place on the table. This dish should be served cold.