1kgdandelion, wild chicory or broad-leafed endivecut off the roots
4medium onions400 g, peeled, halved lengthwise and thinly sliced into half-moon shapes
125mlextra virgin olive oil
¾teaspoonsalt or to taste
¼teaspoonblack pepper or to taste
Lemon juice to serve
Thoroughly wash the broad-leafed endive with cold water and drain in a colander. Bring water to the boil in a large pot, add some salt and half of the greens. 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 out excess water from the greens and chop coarsely.
In the meantime, heat the oil in a large frying pan over medium-high heat and sauté the onions for about 10-15 minutes until they become brown and caramelised, 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 endive to the remaining onions in the pan. Season with the salt and pepper and mix well. Continue cooking for about 10 minutes, stirring all the time. 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.