Ingredients
- 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
Method
- 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.