Garlic Braised Dandelion with White Bean Puree and Crispy Pancetta
Ingredients
3 cups cooked White Beans
1 cup plus 2 tablespoon chicken broth
3/4 cup Extra Virgin Olive Oil
Salt and freshly ground Black Pepper
3 oz sliced Pancetta, diced
4 large cloves Garlic, thinly sliced
1/4 tsp crushed Red Pepper
1 lb Dandelion Greens, tough ends trimmed, well washed
1/2 tsp Sugar
Chopped Parsley, for serving
Chopped fresh Thyme, for serving
Kosher Salt, for serving
1 Lemon, cut into 6 wedges, for serving
Instructions
- In a food processor, combine the beans, 1/4 cup of the chicken stock and 6 TB of the Olive Oil and process until mostly smooth, stopping to scrape the sides of the bowl as necessary.
- Season with salt and black pepper to taste and set aside, covered, at room temperature, until ready to serve.
- Heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally, until crispy and all of the fat has been rendered, 3 to 4 minutes.
- Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain and set aside.
- Reduce the heat to low and allow the rendered fat to cool slightly.
- Add the garlic and crushed red pepper and cook, stirring, until garlic is lightly golden around the edges, 2 to 3 minutes.
- Add the Dandelion Greens, remaining chicken stock, and cover the pan.
- Increase the heat to medium-high and cook 1 to 2 minutes, until greens are wilted.
- Uncover the pan and add the sugar and salt to taste. Stir to thoroughly combine.
- Cover the pan and continue to cook until the greens are tender, 5 to 10 minutes longer.
- The greens may be served warm or at room temp. When ready to serve, divide the bean purée evenly among 6 appetizer or entree plates. Divide the greens among the plates, arranging them around the bean purée.
- Drizzle each plate with 1 TB of the remaining olive oil and a pinch of chopped parsley, a pinch of chopped thyme, and a pinch of kosher salt.
- Divide the reserved crispy pancetta evenly among the plates and serve with a lemon wedge.