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4.52
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Dandelion Greens + Beans Skillet
An easy recipe for sautéed dandelion greens with cannellini and kidney beans makes a simple vegetarian meal that's ready in under 30 minutes.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
dandelion greens, dandelion greens and beans, dandelion greens recipe
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
tablespoon
extra virgin olive oil
1/2
medium red onion
thinly sliced
3
cloves
garlic
minced
1
tablespoon
fresh thyme leaves
pinch
of ground nutmeg
salt & pepper to taste
1
large bunch dandelion greens
or 2 small bunches, washed, ends trimmed and roughly chopped
15
oz.
can cannellini beans
drained and rinsed
15
oz.
can red beans
drained and rinsed
2
tablespoons
balsamic vinegar
Instructions
Place olive oil in a large skillet over medium heat.
Add onions and sauté for 5 minutes until softened.
Add the garlic, thyme, nutmeg, salt and pepper. Stir to combine with the onions and cook for 1 minute.
Add the chopped dandelion greens, cover and cook for 5-7 minutes until wilted.
Add the beans and stir until combined. Cook for about 2-3 minutes until heated through.
Add the balsamic vinegar, turn off the heat and toss to combine.
Season with additional salt and pepper to taste before serving.
Notes
*Feel free to use any combination of beans you prefer.
Nutrition
Serving:
1
SERVING
|
Calories:
334
kcal
|
Carbohydrates:
55
g
|
Protein:
20
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Sodium:
409
mg
|
Fiber:
14
g
|
Sugar:
3
g