Dandelion, Cannellini, Potatoes & Roasted Red Peppers

This recipe is inspired by the James Beard Foundation’s recipe for Fagioli, Cicoria e Salsicce (Medley of Beans, Dandelion Greens, and Sausages). It’s a classic dish of Campania. This particular dish is very popular in some Italian-American households, and is commonly just called Cicoria. I decided to make a vegetarian version of the dish, with the idea of  preparing something with dandelion that could be a full meal or a side. This is a highly nutritive and protein packed dish that is very tasty to boot!

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4
Calories 318 kcal


  • 1 bunch dandelion greens
  • 4 medium  potatoes, chopped into 2 inch chunks
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1-15 ounce can of cannellini beans
  • 1/4 cup roasted red peppers, chopped
  • 1 tbsp. parsley, chopped
  • 1/4 cup Parmesan 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 8-10 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.


Calories: 318kcalCarbohydrates: 40gProtein: 7gFat: 15</