While all parts of the dandelion plant are edible, the leaves are always the best. To prepare the greens, trim off root ends, rinse leaves well under cold running water and spin dry.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2011
- 1 bunch dandelion greens trimmed (about 10 oz/280 g or 10 cups)
- 1/4 cup extra-virgin olive oil
- 1 onion chopped
- 6 cloves garlic smashed
- 3 slices prosciutto thinly sliced
- 5 sprigs fresh oregano
- 1/4 teaspoon hot pepper flakes
- 1/3 cup white wine
- 1 can fava beans drained and rinsed
- 1 can white kidney beans drained and rinsed
- 8 cups lightly packed baby spinach
- 4 teaspoons balsamic vinegar
MethodCut dandelion greens in half; set aside.
In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, until golden, about 5 minutes.
Add prosciutto, oregano and hot pepper flakes; cook, stirring occasionally, until prosciutto is crispy, about 4 minutes.
Add dandelion greens; cook, stirring, for 2 minutes. Stir in wine and beans; cover and cook until greens soften, about 5 minutes. Discard oregano. Let cool for 3 minutes.
In large bowl, toss together spinach, vinegar and dandelion mixture.
Nutritional facts Per serving: about
- Sodium 418 mg
- Protein 7 g
- Calories 153.0
- Total fat 8 g
- Potassium 508 mg
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
- Iron 19.0
- Folate 39.0
- Calcium 11.0
- Vitamin A 73.0
- Vitamin C 35.0