Hindbeh is a traditional Lebanese dish of braised greens tossed with lemon and olive oil.  It can be made with all manner of cooking greens.  A delicious, year-round staple. 


  • 1 bunch cooking greens, thick stems discarded, leaves chopped (collards, kale, or chard, all work well)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • ½ tsp salt, or to taste
  • 1 medium onion, sliced


  1. Boil a large pot of water.  Add the chopped greens to the pot, cover, and cook for 5 minutes, or tender.
  2. As the greens cook, heat two tbsp of olive oil in a small skillet. Add the sliced onions and cook over medium-high heat until they're brown and caramelized.  Remove from the heat and set aside. 
  3. Remove the greens from the cooking water and drain them in a colander. Squeeze out as much water as you can from the leaves. 
  4. Transfer the greens to a large bowl.  Add the freshly squeeze lemon juice, remaining olive oil, and the salt.  Mix well.  
  5. To serve, portion out the greens and top with the caramelized onions.
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