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

Christine Dutton
3.34 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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: 15gSaturated Fat: 3gCholesterol: 4mgSodium: 251mgPotassium: 943mgFiber: 5gSugar: 2gVitamin A: 435IUVitamin C: 51mgCalcium: 116mgIron: 2mg
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About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.
Mediterranean Living

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