White Beans and Dandelion Greens
  • 1 bunch dandelion greensabout 3 cups/750 mL
  • 1 Tbsp nutritional yeast15 mL
  • 1/4cup chopped walnuts60 mL
  • 1/4tsp salt1 mL
  • 1cup vegetable stock (low sodium, if preferred)250 mL
  • 14oz can cannellini beansdrained and rinsed, 398 mL
  • 1 Tbsp extra-virgin olive oil15 mL
  • 1/2tsp crushed red pepper flakes2 mL
  • 1 shallotfinely chopped
  • 1 garlic clovepeeled and finely chopped
  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