Thoroughly wash the wild chicory or broad leaf endive with cold water and drain in a colander. Bring water to the boil in a large pot, add some salt and half of chicory and bring back to a boil. Cook for about 5 minutes or until leaves are tender. Remove from water onto a colander and leave to cool for at least one hour. Cook the second half. Squeeze excess water from the chicory and chop coarsely.

In the meantime, heat the oil in a large frying pan over medium-high heat and sauté the onions for about 15 minutes until they become brown and caramelized, stirring often. Remove half the amount with a slotted spoon onto a plate, leaving the rest in the pan.

Reduce heat to medium-low and add the chopped chicory to the remaining onions in the pan. Season with the salt and pepper and mix well. Continue cooking for about 10 minutes, stirring occasionally. Adjust taste if required.

Transfer Hindbeh onto the serving plate and garnish the top with the rest of the onions. Serve warm or cold with a drizzle of lemon juice.