Lebanese Greens Called Hindbeh Bi Zeit

5 from 35 votes

An authentic Hindbeh bi Zeit, a Lebanese greens dish sautéed in a lemony garlic olive oil dressing topped with caramelized onions.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: Lebanese, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 148kcal

5-6 cups Water enough to boil the greens
1 kg Wild greens dandelion greens or curly endive or chicory leaves Washed and roughly chopped.
2 large Brown onions diced small
4-6 tablespoon Lemon Juice fresh, or to taste
2 cloves Garlic crushed, or to taste
½ teaspoon Salt or to taste
2-4 tablespoon Olive oil
1 medium Lemon for serving

In a large pot, on high heat, bring water to the boil and place the chopped greens. Turn heat to low-medium and simmer for about 5 - 10 minutes.
5-6 cups Water, 1 kg Wild greens
Place cooked greens in a strainer and run some cold water over them to cool them down. Using your hands, grab a handful of boiled hindbeh and squeeze out as much excess water as possible. Place each bunch aside until all the greens have been squeezed out.
Add olive oil and onion to a fry pan over high heat, and sweat. Once the onions are translucent and soft turn the heat down to a low-medium and a fry until dark brown. Stir every few minutes to avoid burning. This needs patience and is the longest step in this recipe.
2 large Brown onions, 2-4 tablespoon Olive oil
In a mixing bowl, combine boiled and strained wild greens, half of the caramelized onions, lemon, crushed garlic and salt until evenly combined. Serve topped with the remaining caramelized onion. Enjoy as part of a mezze or with pita bread.
4-6 tablespoon Lemon Juice, 2 cloves Garlic, ½ teaspoon Salt, 1 medium Lemon

You may also enjoy jute leaves a different type of Lebanese greens recipe.