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.
Ingredients
- 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
Preparation
- Boil a large pot of water. Add the chopped greens to the pot, cover, and cook for 5 minutes, or tender.
- 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.
- Remove the greens from the cooking water and drain them in a colander. Squeeze out as much water as you can from the leaves.
- Transfer the greens to a large bowl. Add the freshly squeeze lemon juice, remaining olive oil, and the salt. Mix well.
- To serve, portion out the greens and top with the caramelized onions.
