A traditional Lebanese appetizer, these sauteed greens with caramelized onions can be enjoyed warm or cold, and pair well with pita bread.
No more buying greens and then forgetting about them in the drawer of your fridge.
When you get home from the store, I encourage you to wash and store the leafy greens right away. By wrapping them in damp paper towel, they will last longer and you’ll be more inclined to use them since they will be ready to go!
- Onions: Yellow onions are already mild and slightly sweet, so they caramelize beautifully which only enhances the flavor.
- Chopped greens: I used spinach, which steams to a lovely, rich green color and is full of iron, vitamins, and fiber.
- Lemon juice: Bright, acidic, tart flavor that freshens the dish.
- Garlic: Nutty, a bit spicy, and full of flavor. I use garlic in almost every dish.
- Olive oil: Can be fruity, buttery, bitter, or spicy depending on the kind you use.
How to Make Sauteed Greens with Caramelized Onions
Start your Garlicky Greens with Caramelized Onions by thinly slicing your onions and cooking them over medium-high heat, seasoned with some salt and pepper.
Reduce heat and cook until onions are a golden brow, stirring frequently. Be patient, it could take up to 20 or 30 minutes.
Steam your greens in a steamer pot or in the microwave, being careful not to overcook them. Once they’re bright green, put them in a bowl and using a microplane or cheese grater, add freshly grated garlic.
In a small bowl, whisk together lemon juice and olive oil, then drizzle over the greens.
Season with salt and pepper, and toss it all together.
Lay the greens out on a plate, and layer with the caramelized onions.
Serve and enjoy with pita bread!
Change It Up
- Add a layer. In-between the greens and caramelized onions, my family will sometimes add a layer of cooked black-eyed peas.
- Try different greens. Make it with spinach one day, and kale or chard another!
Frequently Asked Questions:
What greens can I cook for this recipe?
We typically use spinach but you could use any leafy greens including Swiss chard, dandelion greens, kale, etc. Use your favorite, or just whatever you have!
What is hindbeh?
Hindbeh is a Lebanese dish that uses cooked dandelion greens (or chicory) and caramelized onions, though I’ll use any greens I have.
How do I store leftovers?
Store in an airtight container in the fridge for 3-5 days.
More Lebanese Dishes
- Chicken Shawarma Pita with Tahini Garlic Sauce
- Lebanese Baked Fish with Tahini Sauce and Toasted Pine Nuts
- Za’atar Roasted Carrots and Green Beans
- Lebanese Potato Salad
- Authentic Lebanese Falafel
Did you try this Lebanese dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
My family serves the garlicky greens chilled, but they are just as good warm or room temperature. Tear off a piece of your favorite pita bread and let the party begin.
No forks required.
Lebanese Hindbeh (Sauteed Greens/Spinach) with Caramelized Onions
- 3 tablespoons oil (canola or olive work)
- 2 large onions (peeled & thinly sliced)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds fresh chopped greens (can be spinach, dandelion greens, Swiss chard, etc.)
- ¼ cup lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (grated)
- 1 teaspoon salt
- ½ teaspoon pepper
- pita bread to serve
Preparing caramelized onions:
- Heat oil in a deep pan over medium-high heat.
- Add sliced onions, salt and pepper and stir well.
- Reduce heat to medium and continue to cook onions, stirring frequently, until they turn golden brown and caramelized. Be patient – this may take up to 30 minutes.
- Place a steamer basket inside a large pot with a tight-fitting lid and bring 3 inches of water to boil over high heat.
- Add greens to the pot and steam until bright green and wilted, about 3-4 minutes, careful not to over-cook. If the greens turn brown that means they're overcooked.
- Remove greens from pan and let cool in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, garlic, salt and pepper; set aside.
- Before adding the lemon vinaigrette to the greens, use a kitchen towel or paper towel to remove any excess liquid that may have formed.
- Drizzle lemon vinaigrette over the greens and toss well to combine. Check for seasoning and adjust accordingly. Spread greens out in a thin layer on a large platter.
- Top greens with caramelized onions and serve with pita bread warm, room temperature or chilled.