Lebanese Hindbeh (Sauteed Greens/Spinach) with Caramelized Onions

A traditional Lebanese appetizer, these Garlicky Greens with Caramelized Onions can be enjoyed warm or cold, and pair well with pita bread.

Course Appetizer

Cuisine Lebanese

Diet Gluten Free, Vegetarian

Keyword cooked greens, garlic greens, hindbeh

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 109kcal

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

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.