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
- Cook Time
- Difficulty Level Easy
- (5 /5)
- 2 ratings
- 1 bunch of dandelion greens
- 4 medium sized potatoes, chopped into 2 inch chunks
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, crushed
- 1-15 ounce can of cannellini beans
- ¼ cup roasted red peppers, chopped
- 1 Tablespoon parsley, chopped
- ¼ 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.
About the Recipe Author
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 ...More from this author
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