Wash the dandelion greens thoroughly under cold water. Trim 1-2 inches off the stems and discard.
Chop the dandelion greens into large 2-3 inch pieces and add them all to the pot. Cook the greens for 15-20 minutes until soft and tender.
While the dandelion greens are cooking, thinly slice the onion in half then, into thin half-moon slices.
Add two tablespoons of olive oil to a small skillet. Add the sliced onions and cook over medium-high heat until brown and caramelized.
Once cooked, drain the dandelion leaves in a colander. Squeeze all the remaining water from the Hindbeh and set aside.
Add the freshly squeeze lemon juice, remaining tablespoon of olive oil, and salt to the greens and mix well. Top with the caramelized onions and serve with pita bread.