Warm Fava Bean and Dandelion Salad

Ingredients:

• 1 bunch dandelion greens, trimmed (about 10 oz/280 g or 10 cups)

• 1/4 cup (60 ml) extra-virgin olive oil

• 1 onion, chopped

• 6 cloves garlic, smashed

• 3 slices prosciutto, thinly sliced

• 5 sprigs fresh oregano

• 1/4 tsp (1 ml) hot pepper flakes

• 1/3 cup (75 ml) white wine

• 1 can (19 oz/540 ml) fava beans or white kidney beans, drained and rinsed

• 8 cups (2 L) lightly packed baby spinach

• 4 tsp (18 ml) balsamic vinegar

 

Preparation:

    Cut dandelion greens in half; set aside.

In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, until golden, about 5 minutes.

    Add prosciutto, oregano and hot pepper flakes; cook, stirring occasionally, until prosciutto is crispy, about 4 minutes.

   Add dandelion greens; cook, stirring, for 2 minutes. Stir in wine and beans; cover and cook until greens soften, about 5 minutes. Discard oregano. Let cool for 3 minutes.

   In large bowl, toss together spinach, vinegar and dandelion mixture.

Servings: 8