☆ 1 lb baby red potatoes
☆ 1 large bunch of dandelion greens
☆ 1 head of chicory
☆ 3 T. extra virgin olive oil
☆ 2 garlic cloves, minced
☆ 1 can white kidney beans, rinsed
☆ Zest and juice of a lemon
☆ 2 T. ricotta
☆ Salt and pepper to taste
1. Boil potatoes until tender. Drain and slice in half. Set aside.
2. While potatoes boil, trim ends of dandelion greens and chicory. Rinse well (but do not
dry) and cut into large pieces. 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.
3. 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
alt and pepper to taste.
4. Serve either warm or chilled.