This dish is a riff on my standard beans with greens, a staple of our family’s diet. You can double the quantities with ease. If you prefer less bite to your greens, mix the dandelion with some spinach or chard. Or try blanching the leaves in hot water for just 30 seconds. Run under cold water, then dry before chopping to use in this recipe.
Serves 4
Ingredients:
- 2 Tbsp extra-virgin olive oil (plus more for serving)
- 3-4 cloves garlic, minced
- 1 pinch or more red pepper flakes
- Several handfuls of dandelion leaves, thoroughly rinsed, tough stems removed, coarsely chopped
- One can garbanzo beans, rinsed and drained (or white cannellini beans)
- Salt
- Lemon juice
- Grated zest of one lemon
Method:
- Warm a large skillet over medium heat and add olive oil, garlic and pepper flakes. Allow garlic to cook lightly until the oil begins to sizzle, but do not brown the garlic. Add the greens and stir until they begin to wilt. Add beans, salt to taste and cook for 2-3 minutes.
- Place in a serving dish and stir in lemon zest and lemon juice to taste. Taste and add more salt as needed. Drizzle a bit of fruity olive oil on top. Serve warm or at room temperature. Great on a crusty slice of toasted artisan bread.
