-1 lb. potatoes
-1 lg. bu. of dandelion greens
-1 head of chicory
-3 T. extra virgin olive oil
-2 garlic cloves, minced
-1 can white kidney beans, rinsed
-Zest & juice of a lemon
-2 T. ricotta
-Salt & pepper, to taste
Boil potatoes until tender. Drain and cut into chunks.
While potatoes boil, trim ends of dandelion greens and
chicory. Rinse well (but do not dry) and cut into large
Heat oil in a large skillet and add garlic, stirring just until
golden. Add the greens and sauté just until wilted, about
3 minutes. Season with salt and pepper.
Add the white kidney beans and boiled potatoes to the
skillet. Toss contents together and then add lemon zest,
juice and ricotta. Toss contents again to evenly coat.
Taste and adjust salt and pepper to taste. Serve either
warm or chilled. Enjoy!