1cupvegetable stock (low sodium, if preferred)250 mL
14ozcan cannellini beansdrained and rinsed, 398 mL
1Tbsp extra-virgin olive oil15 mL
1/2tspcrushed red pepper flakes2 mL
1garlic clovepeeled and finely chopped
Black pepper (to taste)
In large pot, add water and place on high heat to bring to a boil.
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.
While greens are soaking, in food processor, combine nutritional yeast and walnuts and pulse to a fine crumb. Set aside.
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.
While greens are simmering, in small saucepan, bring vegetable stock to a boil, add beans, and reduce to a simmer.
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.
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.
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