White Beans and Dandelion Greens

This versatile dish can be served as a thick ragout, piled up on toast to make crostini, or thinned out with additional stock for a hearty soup. The bitterness of the dandelion greens is tempered by sweet, buttery cannellini beans, a good dose of garlic, and a pinch of heat.

Sustainability cred

It’s mostly our view of dandelions and the way we treat them that affects their impact on the environment. They’re commonly treated as a weed and doused with pesticide. Yet here is a rich source of nutrition that, like other leafy greens, is high in vitamins A and K and also a good source of vitamin C. And as anyone knows, it takes little care to grow abundantly. So instead of reaching for the weed killer, let them flourish, and make something great to eat.

White Beans and Dandelion Greens

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Servings

4

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Ingredients

• 1 bunch dandelion greens about 3 cups/750 mL
• 1 Tbsp nutritional yeast 15 mL
• 1/4 cup chopped walnuts 60 mL
• 1/4 tsp salt 1 mL
• 1 cup vegetable stock (low sodium, if preferred) 250 mL
• 14 oz can cannellini beans drained and rinsed, 398 mL
• 1 Tbsp extra-virgin olive oil 15 mL
• 1/2 tsp crushed red pepper flakes 2 mL
• 1 shallot finely chopped
• 1 garlic clove peeled and finely chopped

Ingredients 1 bunch dandelion greens about 3 cups/750 mL 1 Tbsp nutritional yeast 15 mL 1/4 cup chopped walnuts 60 mL 1/4 tsp salt 1 mL 1 cup vegetable stock (low sodium, if preferred) 250 mL 14 oz can cannellini beans drained and rinsed, 398 mL 1 Tbsp extra-virgin olive oil 15 mL 1/2 tsp crushed red pepper flakes 2 mL 1 shallot finely chopped 1 garlic clove peeled and finely chopped

Servings 4 Print Recipe

Instructions

1. Black pepper (to taste)
2. In large pot, add water and place on high heat to bring to a boil.
3. Meanwhile, gather dandelion greens together and chop into 2 in (5 cm) pieces. In bowl of cool water, place cut greens for about 10 minutes.
4. While greens are soaking, in food processor, combine nutritional yeast and walnuts and pulse to a fine crumb. Set aside.
5. Once water has come to a boil, drain greens and add with salt to the pot. Reduce heat to medium-high and simmer for 10 minutes. Drain and rinse in cool water to stop the cooking.
6. While greens are simmering, in small saucepan, bring vegetable stock to a boil, add beans, and reduce to a simmer.
7. In large skillet on medium, heat olive oil, then add crushed red pepper flakes, shallot, and garlic, stirring occasionally, until shallot is translucent. Add drained dandelion greens and toss for about 2 minutes. Add beans and toss together, allowing liquid to reduce further until there is just enough to hold the mixture together.
8. Divide among 4 bowls, season with black pepper, and serve as is, or sprinkled with a teaspoon of walnut and yeast topping. Reserve any remaining topping in tightly covered container in the fridge for other uses. Try it sprinkled over pasta dishes.

Recipe Notes

Each serving contains: 203 calories; 10 g protein; 10 g total fat (1 g sat. fat); 22 g total carbohydrates (1 g sugars, 8 g fibre); 249 mg sodium