Go Back
–+ servings

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Christine Dutton
3.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 318 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 318kcalCarbohydrates: 40gProtein: 7gFat: 15gSaturated Fat: 3gCholesterol: 4mgSodium: 251mgPotassium: 943mgFiber: 5gSugar: 2gVitamin A: 435IUVitamin C: 51mgCalcium: 116mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.