Warm Fava Bean and Dandelion Salad
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Warm Fava Bean and Dandelion Salad
Photography by Yvonne Duivenvoorden
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 153153 cal |
| pro | 7 g7g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 14 g14g carb |
| fibre | 4 g4g fibre |
| chol | 6 mg6mg chol |
| sodium | 418 mg418mg sodium |
| potassium | 508 mg508mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1919 iron |
| vit A | 7373 vit A |
| vit C | 3535 vit C |
| folate | 3939 folate |
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.
Ingredients
- 1 bunch dandelion greens , trimmed (about 10 oz/280 g or 10 cups)1 bunch dandelion greens.php">greens, trimmed (about 10 oz/280 g or 10 cups)
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 1 onion , chopped1 onion, chopped
- 6 cloves garlic , smashed6 cloves garlic, smashed
- 3 slices prosciutto , thinly sliced3 slices prosciutto, thinly sliced
- 5 sprigs fresh oregano 5 sprigs fresh oregano
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1/3 cup white wine 1/3 cup white wine
- 1 can (19 oz/540 mL) fava beans , drained and rinsed1 can (19 oz/540 mL) fava beans or white kidney beans, drained and rinsed
- 8 cups lightly packed baby spinach 8 cups lightly packed baby spinach
- 4 tsp balsamic vinegar 4 tsp balsamic vinegar
Preparation
Cut 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.
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.
Source : Canadian Living Magazine: November 2011
- Keywords : Salad; Fall; One-Pot; Onions; Garlic; Prosciutto; Beans; Spinach; 200 calories;
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