Ever wondered what to do with that can of white cannellini beans in the back of your cabinet? You may not know it, but dandelion greens and white beans are a classic pairing and suit each other perfectly!

Ingredients

• 1 bunch of dandelion greens, rinsed and roughly chopped; substitute other dark leafy greens if desired:

  • Swiss chard

  • Kale

  • Turnip greens

• 1 can cannellini beans, rinsed and drained

• 2 cloves of garlic, peeled and minced

• Pinch of red pepper flakes

• 1 Tbsp freshly squeezed lemon juice

• 1/2 tsp Thyme

• 1/2 tsp ground Cumin

• 1/2 tsp ground Coriander

• 1/2 tsp toasted sesame seeds (white or black)

• 1/2 tsp sumac (if available)

• (The last five spices above make up Za’atar; if you have a pre-made mix, go ahead and use it!)

• Olive oil

Directions

1. Heat 2 Tbsp olive oil in a medium-sized pan over medium heat.

2. Add beans and cook for ~5-6 minutes, until browned and beginning to blister. Halfway through cooking, add a pinch of salt and about half the spice mix, stirring well to combine.

3. Add chopped dandelion greens, garlic, remaining spice mix, and pepper flakes to the pan and cook for another 3-4 minutes, until the greens are well wilted.

4. Place cooked greens and beans in a serving dish and toss with lemon juice immediately before serving