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
¼ cup chopped roasted red peppers
1 tablespoon parsley, chopped
¼ 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.
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Recipe and content by Christine Dutton for Mediterranean Living; photo courtesy of Mediterranean Living.