Dandelion, Taraxacum officinale

Wilted Dandelion and Spinach Greens with Butter Beans

Surprisingly delicious!

  • 1-1/2 tablespoons olive oil
  • 2 large garlic cloves, peeled and minced
  • 3-5 shallots diced
  • 4- 6 cups combined spinach and baby dandelion leaves
  • 1 can of butter or white beans, drained and rinsed
  • Salt and pepper to taste
  • Pinch of freshly grated nutmeg
  • Red chili flakes (optional)
  • Freshly grated Parmesan cheese

Place the oil, scallions, and garlic in a small skillet over medium heat. Sauté until softened. Add greens and beans and heat through, greens should be wilted. Add seasonings. Garnish with Parmesan cheese and serve.

 

Wilted Dandelion and Spinach Greens with Butter Beans

Surprisingly delicious!
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1-1/2 tablespoons olive oil
  • 2 large garlic cloves peeled and minced
  • 3-5 shallots diced
  • 4- 6 cups combined spinach and baby dandelion leaves
  • 1 can of butter or white beans drained and rinsed
  • Salt and pepper to taste
  • Pinch of freshly grated nutmeg
  • Red chili flakes optional
  • Freshly grated Parmesan cheese

Instructions

  1. Place the oil, scallions and garlic in a small skillet over medium heat. Sauté until softened. Add greens and beans and heat through, greens should be wilted. Add seasonings. Garnish with the Parmesan cheese and serve.
Posted in Appetizer, Recipes, Salads, Tapas, Veggies and tagged , , , , .

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