👩🍳This simple meal is a healthy version of comfort food – it somehow manages to be light and filling at the same time.
PLUS … it features a weed that you might see growing in your yard : dandelion greens!
🌿One-Pan Greens & Beans 🌿
(serves 4)
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp fresh thyme leaves
- ¼ tsp red pepper flakes
- Sea salt & pepper to taste
- 1 large bunch dandelion greens, washed, ends trimmed and chopped
- ¼ cup chicken or vegetable broth
- 2 x 15 oz. (425 gram) cans cannellini beans, drained and rinsed
- 2 Tbsp apple cider vinegar
Heat the olive oil in a large skillet over medium heat. Add the onions and saute until soft, about 5 minutes.
Add the garlic, thyme, red pepper, salt, and pepper, and saute another minute.
Add the chopped dandelion greens and stir to coat with the oil. Add the broth and cover, dropping the heat to medium-low. Cook until wilted, about 5 minutes.
Stir in the beans and cook until heated through, about 4-5 minutes. Stir in the vinegar, taste, and add a pinch of sea salt and pepper for additional seasoning if necessary.
So good!