“Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of the Earth.” —Henry David Thoreau
Today I’m using dandelion greens. That’s right, the ones commonly found in your backyard! Carefully harvested (or bought from your local farmers’ market) they’re perfectly edible with a delightfully peppery taste.
Since dandelion greens are so flavorful, it’s easy to keep the rest of the meal simple. The addition of browned ground sausage, white wine and broth, and great northern beans served alongside toasted Italian bread, makes a perfect lunch or light dinner.
Take this dish straight from the stove to the patio for a perfect culinary spring fling!
IMPORTANT: Be cautious before picking dandelion greens for your dinner table. First, make sure you’re picking dandelion greens and not something else, and never pick greens that have been treated with chemicals. When in doubt, you can find these flavorful greens at the farmers’ market or in the local produce section of your supermarket.
Check out the amazing health benefits of dandelion greens here and here!
I’d Love to Hear from You!
Scroll down and leave me a comment below, I’d love to hear from you! If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see your creation! Make sure to tag me @chasingtheseasons so that I don’t miss it!
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Ingredients
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1/4 tsp Pinch red pepper flakes, or less adjust to your liking
- 1 onion, finely chopped
- 1 lb ground sweet Italian sausage*
- 2 garlic cloves, finely grated
- 1 cup dry white wine recommended: Sauvignon Blanc
- 1/4 cup chicken broth, more on hand if needed
- 15 ½ oz Great Northern Beans canned and rinsed is fine
- 1-2 bunches dandelion greens substitute with mustard greens**
- Grated Parmesan cheese for garnish
- Italian bread (optional) for serving
Instructions
- To a large skillet, add olive oil. When the oil is hot and shimmery, add the red pepper flakes and let them sit to toast, about 1 minute. Add the onions. Lightly salt the onions and saute until just tender, about 6 minutes.
- Add the sausage to the skillet and cook, stirring occasionally, until fully cooked through and browned, about 10 minutes.
- Add the garlic and saute until fragrant, about 30 seconds. Turn off the heat and add the wine. Return to a low-medium heat and scrape the bottom of the skillet with your cooking spoon, deglazing any flavorful brown bits that have accumulated.
- Add the broth and stir to incorporate. Add the beans and dandelion greens gently mix – if using fresh greens note that they will be quite voluminous at first, but will cook down significantly.cover, 2-3 minutes, just long enough to cook the mixture through and for the greens to wilt and turn bright green. Uncover and stir to incorporate. The consistency of the mixture should be loose with some movement, not dry. If more liquid is needed add 1/4 cup (60 ml) more broth at a time, until desired consistency is reached. Simmer until hot.
- To serve, add to shallow bowls and drizzle with extra virgin olive oil. Garnish with grated cheese. Serve alongside toasted Italian bread.
Notes
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