Serves 2 – 4
1 cup cannellini beans, soaked overnight
2 garlic cloves, crushed
2 tbsp Ancient Organics Ghee
1 large bunch dandelion greens
½ pint sungold cherry tomatoes, sliced lengthwise
salt and pepper to taste
extra virgin olive oil
Rinse the soaked beans and place in a saucepan with the two crushed garlic cloves and enough water so that the beans are covered by about one inch.
Cover the pot and bring to a boil.
Reduce the heat, add a heaping pinch of salt, and simmer until the beans reach the point between tender and soft.
Discard the garlic cloves, drain the beans and return to the pot.
Wash and dry the dandelion greens.
Leave the leaves whole, or chop into quarter inch pieces.
Heat the ghee in a large skillet over a medium-low flame and add greens to the pan and stir to coat the with the ghee.
Cook for several minutes until the greens have wilted.
Add the reserved beans to the skillet and stir to incorporate.
Cook a few minutes and add the sliced cherry tomatoes.
Season with salt and pepper to taste and a drizzle of extra virgin olive oil.