Braised chicory with olive oil and crispy onions (Hindbeh bi zeit)

1. Trim the chicory, wash thoroughly and cut into 4-5 cm pieces.

2. Boil in plenty of salted water for 5-6 minutes, then drain, rinse in cold water and squeeze well by hand.

3. Slice the onions into thin half-moons and fry in 4 tbsp olive oil over medium heat for 15 minutes until dark golden and crisp; lift out half.

4. Add the remaining oil and the crushed garlic to the onions left in the pan, fry for 1 minute, then add the chicory and braise together for 5 minutes; season with salt.

5. Take off the heat and drizzle with the lemon juice.

6. Serve at room temperature, sprinkled with the reserved crispy onions, with lemon wedges.

Tip: Hindbeh bi zeit belongs to the Lebanese family of bi zeit (in olive oil) dishes, eaten lukewarm or cold. The bitterness of chicory is nicely balanced by the sweet crispy onions and lemon; you can make it with dandelion or chard leaves instead.