Dandelion Greens with Fried Onions

5 from 2 votes

Middle Eastern Dandelion greens, called Hindbeh are cooked down and topped with crispy fried onions for an extra special touch!

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If you’re looking for a unique veggie side dish that tastes amazing, try these Dandelion Greens! This classic Lebanese side dish known as Hindbeh features wilted dandelion greens tossed with lemon juice and olive oil and then topped with crispy caramelized onions. Full of nutrients and loaded with flavor, this simple dandelion greens recipe is easy to make and delicious to eat!

Dandelion greens recipe on a platter topped with crispy fried onions and lemon wedges with a spoon dipped into the side.
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Dandelion greens have a reputation for being somewhat bitter, but the process of cooking them in water removes most of the bitterness and leaves a vibrant, peppery flavor behind.  When tossed in olive oil and lemon juice, sprinkled with salt, and covered in sweet caramelized onions, this dandelion greens side dish is a delicious display of perfectly balanced flavors. The amazing nutritional benefits of dandelion greens are a huge bonus!

Recipe at a Glance

Cuisine Inspiration: Lebanese
Primary Cooking Method: Stovetop
Dietary Info: Vegan and gluten-free
Key Flavor: Lemony, peppery, vegetal
Skill Level: Beginner

Ingredients to Make Dandelion Greens

Ingredients for recipe: dandelion greens, onions, lemon, salt, and oil.
  • Dandelion greens: For the best flavor, choose young dandelion greens that have been harvested before the flowers have formed. 
  • Olive oil: This is used to sauté the onions and add flavor to the cooked greens.
  • Lemon juice: Adds a bright note of flavor to the dandelion greens. 
  • Salt: To enhance the flavors. Add more or less to your liking.
  • Onions: Standard yellow onions work well. If you prefer, you can substitute white, red, or sweet onions.
  • Substitute another green: Chicory is from the same plant family and is similar to dandelion greens. You can also use spinach in place of the dandelion greens, but it will only need to be boiled for about 5 minutes.
  • Add some heat: Add cayenne pepper or crushed red pepper flakes for a spicy touch.
  • Omit the onions: While the onions are an important part of the traditional dish, the dandelion greens are also delicious by themselves.

How to Make Dandelion Greens

This simple dandelion greens recipe is easy to make! Just place the dandelion greens in boiling water and cook until tender. While the dandelions are cooking, cook the onions in a separate pot. Chop the dandelion greens and place them on the serving platter, then season them and spoon the onions over the top.

Cook the Greens

  1. Bring a large pot of water to a boil and add the dandelion greens, submerging them. 
  2. Lower the heat to medium and cook until wilted and tender. 
  3. Remove the dandelion greens from the hot water and place them in a colander. Rinse under cold water. Squeeze the greens with your hands to remove as much of the remaining water as possible. 
  4. Transfer the greens to a cutting board and chop into bite-size pieces.
4 image collage making recipe: 1- fresh trimmed dandelion greens in a large pot, 2- after cooking with a ladle lifting some out of the hot water, 3- greens in a strainer, 4- on a cutting board after being chopped.

Cook the Fried Onions

  1. Heat olive oil in a large pot over high heat. When hot, add the onions.
  2. Cook, stirring constantly, until the onions are deeply brown and crisp around the edges.
2 image collage of sliced onions in a skillet before and after cooked.

Assemble the Dish

Place dandelion greens on a platter and squeeze the lemon juice over the top along with the salt and remaining olive oil. Toss to combine. Spoon the crispy cooked onions over the top and serve with additional lemon wedges.

Platter full of cooked dandelion greens with crispy onions and lemon wedges.

Tips for Making the Best Dandelion Greens Side Dish

  • Use a large amount of dandelion greens. Just like spinach, dandelion greens cook down a lot.
  • Wash your dandelion greens thoroughly. Swish them well in a large bowl of water, a couple of times, to make sure all dirt and sediment are removed.
  • Use the best quality olive oil. Delicious, high-quality ingredients count for a lot here, so break out your best olive oil. You won’t regret it!

What to Serve With This Dandelion Greens Recipe

How to Store & Reheat Dandelion Greens

To store leftovers from this dandelion greens side dish, allow them to cool to room temperature, then transfer them to an airtight container and place them in the refrigerator. To reheat, sauté in a large pan on the stovetop until warm.

How Long Will Dandelion Greens Last in the Fridge?

These simple dandelion greens will last up to 3 days in the fridge.

Can I Freeze This Simple Dandelion Greens Recipe?

Yes, this dandelion greens recipe freezes well and can be kept in the freezer for up to 1 month. I recommend freezing the cooked greens in one airtight container and the cooked onions in another. To thaw and reheat, place them in the refrigerator overnight or for several hours, then sauté them in a large pan on the stovetop.

Frequently Asked Questions

Why are dandelion greens good for you?

Dandelion greens are an excellent source of several vitamins, including A, B, C, and D. They’re also fiber-rich and contain beneficial compounds that can have gut-soothing effects.

Why are dandelion greens so bitter?

The milky liquid found in dandelion plants contains a chemical compound called sesquiterpenes. Luckily, the compound is water soluble, which is why dandelion greens are boiled to remove the bitterness. Younger dandelion greens, that are harvested before flowering, tend to taste less bitter.

Where can I buy dandelion greens?

Dandelion greens are available seasonally at many farmer’s markets and in the produce section of some well-stocked grocery stores.

Hand holding a pita and lifting up some of the cooked dandelion greens.

With a peppery flavor that’s highlighted by olive oil and lemon, these dandelion greens are so good! When combined with the generous layer of caramelized onions, this simple dandelion greens recipe is a special yet easy side dish that you’re sure to love.

More Vegetable Side Dish Recipes:

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Dandelion Greens with Fried Onions

Middle Eastern Dandelion greens, called Hindbeh are cooked down and topped with crispy fried onions for an extra special touch!
5 from 2 votes
Servings 8 servings
Course Side, Side Dish
Calories 199
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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  • 4 bunches dandelions
  • ½ cup + 2 tablespoons olive oil
  • Juice of one lemon
  • ½ teaspoon salt
  • 2 large yellow onions thinly sliced
  • Arabic pita for serving


  • Bring a large pot of water to a boil, add the dandelions making sure to submerge them in the water and bring to a boil again. Lower the heat to medium and cook for 30 minutes, stirring a couple times.
  • Meanwhile, line a plate with two paper towels. Heat ¼ cup of the olive oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Transfer to the plate and set aside. They will continue to crisp as they cool.
  • Remove the dandelions from the liquid and rinse under cold water. Take a handful and squeeze out as much water as you can. Repeat with the remaining cooked dandelion, making them as dry as possible.
  • Transfer the squeezed dandelions to a cutting board and cut them into bite sized pieces. Place on a serving dish, add lemon juice, salt and the remaining 2 tablespoons olive oil. Fluff the dandelions with a fork and stir to combine.
  • Spoon the crispy sliced onions on top and serve warm or cold, with pita bread if desired.


Storage: To store leftovers, allow them to cool to room temperature, then transfer to an airtight container and place in the refrigerator. To reheat, sauté in a large pan on the stovetop until warm. They will last up to 3 days in the fridge.


Serving: 0.5cup, Calories: 199kcal, Carbohydrates: 10g, Protein: 2g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 191mg, Potassium: 299mg, Fiber: 3g, Sugar: 2g, Vitamin A: 5765IU, Vitamin C: 30mg, Calcium: 118mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Lebanese
Course: Side, Side Dish

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Recipe Rating


  1. Ghada says:

    This is awesome! Thanks for this Yumna. It’s so healthy and exactly what I needed today. It’s the best