Updated: Jun 19, 2020
Warm salad is a thing :) sautéed dandelion greens with caramelized onions, pomegranate-molasses, sprinkled with Lemon juice, olive oil and garnished with pomegranate seeds and crunchy pine nuts. In Arabic this dish is called hindbeh. Dandelions have lots of health benefits & are loaded with vitamin A and potassium. Making this a 15 minute super lunch in Palestine it’s often eaten with pita bread.
I bunch fresh green dandelion greens rinsed and chopped 1 onion chopped 1/2 tsp crushed red pepper flakes 1 tbls pomegranate molasses 2 tbls extra virgin olive oil Juice of one lemon Pomegranate seeds 1 tbls toasted pine nuts
In a sauté pan. Add the olive oil, sauté the onion for 3-5 minutes until carmalized but not burnt. Add the chili flakes, salt, pepper and the chopped dandelion greens. In a 3-5 minutes the green will wilt down to almost nothing. Add the pomegranate molasses, sauté for an additional minute. Turn off the heat add the lemon juice. Scoop your warm salad in a bowl, garnish with pomegranate seeds, Pune nuts and a drizzle of olive oil. You can serve this with pita bread.