Hinbeh (Lebanese style sauteed Dandelion Greens)
- In a large pot, bring water and ½ tablespoon of the salt to a boil. Add the chopped greens to the boiling water, pushing them down so they are fully submerged.
- Boil the greens, uncovered, for 15–20 minutes, making sure to periodically push them down so they blanch evenly.
- While they are cooking, fill a large mixing bowl with ice cubes and cold water. After about 15–20 minutes, test the tenderness of the greens by rubbing a stem or two between your fingers. If they are slightly squishy, then they are cooked.
- Immediately remove the greens from the heat, drain, and transfer to the ice-water bath to stop the cooking process and set the color.
- While the greens are cooling, combine the 1⁄3 cup of the olive oil and onion slices in a large sauté pan over medium-high heat and sauté, stirring occasionally, until caramelized to a golden-brown color, 10–12 minutes; do not burn.
- When the onions have caramelized, reduce the heat to low. Drain the cooled greens in a colander, and squeeze as much excess water as possible with your hands.
- Add the blanched greens to the sauté pan, pulling apart the small clumps with your hands. Stir into the caramelized onions to combine, season with the remaining ½ teaspoon salt, and sauté until the greens are heated through. Taste, and add additional seasonings as needed.
- Drizzle with the remaining 2 tablespoons olive oil, and serve warm at room temperature or cold.