The Versatile Dish of The Lebanese Chicory
A Recipe with Zero Cholesterol
The Chicory is a plant with plenty of healing properties. From aiding in weight-loss and stress-relief to supporting heart health and regulating cholesterol level, the green chicory leaves have their place in our cuisine. We call them Hinbeh in Lebanon where they abound.
In our cuisine, we make them into a versatile dish that could be both a salad and a side-dish. It is known as the Hinbeh Bil-Zeit. My Northern fellows have it regularly in their menu, almost weekly in the villages and mountains where I spent my childhood summers. At home, my mother cooked it often as a side dish; a delicious and healthy one we consume with our pita bread and siding grills and meat.
THE HEALING BENEFITS OF THE CHICORY:
- Provides relief from Arthritis pain
- Boosts Immune System
- Improves and supports the Digestive System
- Reduces Anxiety and Stress
- Relieves constipation, heartburn and acid reflux
- Supports Weight-Loss
- Decreases the levels of Bad Cholesterol
- Prevents Cardiovascular Diseases
- Helps prevent Cancer
One of the easiest and quickest recipes to prepare, in my opinion, the Chicory dish is all about that: the green Chicory. We boil the leafs, drain the water out, and sautée them with garlic for few minutes. We enhance the flavor with lemon juice and little salt, then top them generously with well-fried Onion wings.
We enjoy this very healthy dish as stand alone with pita bread or as a side-dish. Lemon wedges are served at the table or garnishing the plate for those loving an extra zesty taste.
To Your Good Health, Enjoy!
Vegan Green Chicory Salad and Side-Dish
- 1 kg Green Chicory Leaves Boiled
- 2 Onions (large) sliced in wings
- 4 tbsps Lemon Juice
- 2 cloves Garlic pounded
- 1 tsp Salt
- 2 tbsps Vegetable Oil
- 1 Lemon cut in wedges
In a frying pan, warm the oil, and cook the onion wings, turning constantly for 10 minutes until they turn red. Transfer them onto a kitchen paper-towel and leave for the towel to drain out the excess of oil.
In the same frying pan, fry the garlic for a minute, add the Chicory leaves and mix well for 3 minutes. Season with salt, and stir in the lemon juice for a minute.
Transfer the Chicory onto a serving plate. Top it with the fried onions, and decorate the sides with the lemon wedges.
Serve hot or cold, with Lebanese Pita Bread.