1 bunch of dandelion greens
4 medium sized potatoes, chopped into 2-inch chunks
4 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 can of cannellini beans
1/4 cup chopped roasted red peppers or use the fresh peppers from the share and saute with the potatoes and garlic
1 tablespoon parsley, chopped
1/4 cup Parmigiano Reggiano cheese
Bring a large pot of salted water to a boil. Add the dandelion greens and boil for 10 minutes. Drain thoroughly and roughly chop. In the meantime, also boil potatoes for 10 minutes.
Heat the extra-virgin olive oil in a large sauté pan. Sauté potatoes until browned, about 8 to 10 minutes. Add the garlic and sauté for 2 minutes. Add chopped dandelion greens and sauté for an additional 3 to 4 minutes. Add the cannellini beans, roasted red peppers, salt and pepper to taste and cook for another 5 minutes.
Sprinkle with Parmesan cheese and parsley and serve.
From: Mediterranean Living.
Share to Print