afoona
Wild Chicory (Hindbeh) Cooked in Olive Oil and Lemon
vegetables

Wild Chicory (Hindbeh) Cooked in Olive Oil and Lemon

Wild chicory (hindbeh) cooked in olive oil and garlic — a classic Moroccan-Lebanese leafy green, simple and healthy

⏱ 30 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Wash the endive well.
  2. 2
    Blanch the endive in boiling water 5–7 minutes, until it softens.
    StovePot
  3. 3
    Drain and squeeze out the water well.
    Colander
  4. 4
    Heat the olive oil in a pot over medium heat.
    ⚙ Pan-fryingStovePot
  5. 5
    Add the garlic and fry 2 minutes.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  6. 6
    Add the endive blanched and fry 3–4 minutes, stirring.
    Stove
  7. 7
    Season the endive with salt and black pepper and the lemon juice, and serve.
128calories
2 gprotein
8 gcarbs
11 gfat
● protein 7%● carbs 23%● fat 70%

Per serving (148 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Pan-Cooked Vegetables

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