Hinbeh b'zeit (Dandelion Greens in olive oil)

Method9 steps

1. 1

   Step 1: Heat the 4 tablespoons olive oil in a nonstick pan. Add the sliced onions (2 large) and sauté on high heat for 5 minutes, stirring and watching their colour.

   Lower the onion heat · 5 minUses 2 large onions, sliced into strips · 4 tablespoons olive oil for cooking

2. 2

   Step 2: Lower the heat under the onions from step 1 to medium and continue until golden brown and caramelised, stirring every 5–10 minutes. Take the pan off the heat and keep the onions and their oil ready while preparing the greens.

   Uses Complete onions and cooking olive oil

3. 3

   Step 3: Wash the edible dandelion leaves very well. Soak them in clean salted water for approximately 15 minutes, then drain and rinse again with clean water.

   Drain and rinse the greens · 15 minUses 1 large bunch edible dandelion greens, approximately 500 g · Clean water for washing, soaking and rinsing the leaves · Salt for the leaf soaking water

4. 4

   Step 4: Bring a pot of fresh water to a boil. Add the drained and rinsed leaves from step 3 and boil for another 15 minutes, until softened.

   Drain the boiled greens · 15 minUses Rinsed dandelion leaves; soaking water discarded · Fresh water for boiling the rinsed leaves

5. 5

   Step 5: Drain the boiled greens from step 4 in a colander. Let them cool enough to handle, then squeeze out the water with clean hands in small batches and set the squeezed greens aside.

   Uses Boiled dandelion leaves, cooking water excluded

6. 6

   Step 6: Take half the caramelised onions from step 2 out of the pan and reserve for topping. Reheat the remaining onions and their oil in the pan, add the chopped garlic (2 cloves) and cilantro, and sauté for a few minutes until fragrant.

   Uses Complete caramelised onions and their cooking oil · 2 cloves garlic, chopped · A handful of fresh cilantro, roughly chopped

7. 7

   Step 7: Roughly chop the squeezed greens from step 5. Add them to the onion-garlic mixture in step 6, leaving the reserved topping onions aside. Add approximately 1 teaspoon cooking salt.

   Uses Complete drained squeezed dandelion greens; discarded liquid excluded · Remaining onion, oil, garlic and cilantro mixture; reserved half-onion topping excluded · Approximately 1 teaspoon salt for the greens

8. 8

   Step 8: Increase the heat under the greens from step 7 to medium-high and fry for 5–10 minutes, stirring and checking from 5 minutes. Add the juice of the lemon (1) just before turning off the heat. Stir well, taste and add extra salt only if needed.

   Check fried greens before adding lemon · 5 minUses Complete greens and aromatic onion pan · 1 lemon, juiced · Additional salt to taste, if needed

9. 9

   Step 9: Top the finished greens from step 8 with the half of caramelised onions reserved in step 6. Serve with the ready flatbread if desired.

   Uses Complete finished lemony greens · Reserved half caramelised onions for topping; aromatic pan excluded · Ready fresh flatbread for serving, optional