Lebanese Home Cooking by Kamal Mouzawak

Author:Kamal Mouzawak
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2015-08-10T16:00:00+00:00

wilted greens with fried onions

(hendbeh b zeit)

Hendbeh b zeit is a mezze table must! Traditionally, the bitter, dark green leaves of wild dandelion are required. But substitutes are easy: Kale or Swiss chard are as good as dandelion greens, or try any kind of dark, bitter greens. Just follow the recipe!

Yield: 4 servings

2 1/4 pounds (1 kg) dandelion greens (or kale or Swiss chard)

Vegetable oil, for frying

2 medium yellow onions

2 garlic cloves

1/4 cup (60 ml) olive oil

1 bunch of green coriander, stalks and leaves separated

Salt

Juice of 1 lemon

Bring a pot of water to a boil. Coarsely chop the dandelion greens and drop it, in batches, into the boiling water for 3 minutes. Drain and then squeeze well to get out most of the water.

Heat about 1 inch (2.5 cm) of vegetable oil in a deep skillet over medium heat. Cut 1 of the onions into slices and fry them in the vegetable oil until golden and crispy. Drain on paper towels.

Finely chop the remaining onion and the garlic. Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic in the oil. Chop the coriander stalks and add to the skillet. When the onion is melting and starting to color, add the blanched dandelion greens, stir well, raise the heat, and let it all cook and dry out for 5 minutes. Season to taste with salt.

Chop the coriander leaves and add to the dandelion greens. Add the lemon juice (you may need more than 1 lemon, depending on your taste). Serve hot or at room temperature.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.