Green Dandelion Greens (Alet)

Ingredients

• 1 bunch green hindbeh
• 2 tablespoons extra-virgin olive oil
• Juice of 2 lemons
• Salt
• Fried onion wedges

Method

1. Wash the hindbeh well to remove all dirt.
2. Boil the hindbeh until fully cooked.
3. Then squeeze out the water very well; this is why in some Lebanese regions this dish is called "mashed hindbeh" or squeezed hindbeh. The word comes from the need to press it well by hand to remove the water...
4. Once the hindbeh has cooled, chop it (or you can leave the leaves large without chopping, depending on preference) and season with olive oil, lemon juice, and a pinch of salt.
5. Serve the hindbeh topped with fried onion wedges.
6. As another option, you can sauté chopped green onions on the stove, stir them well until softened, and place them on top of the hindbeh plate. Serve it with sour pomegranate.