Dandelion and White Kidney Beans (Cicoria Fagioli)

This is a good accompaniment for stronger tasting meats such as pork or lamb.

1 large bunch dandelion greens, endive, or escarole
2 cloves minced garlic
¼ cup olive oil
1 15-oz. can cannelloni (white kidney beans), undrained
½ can stewed tomatoes
½ tsp black pepper
salt to taste

Wash the dandelion greens or endive and cut it up into short lengths.

Heat the olive oil in a large saucepan, fry the garlic without browning, and then add the dandelion greens or endive. Keeping the heat high, stir-fry for a minute or two, coating the greens with the oil, then add the cannelloni beans, stewed tomatoes, and salt and pepper to taste. Bring to the boil, cover the saucepan and reduce the heat. Simmer until the endive is tender and most of the liquid has evaporated, but the consistency is still slightly soupy.

Serve with garlic bread. You can add pasta to this dish if you like.

Serves 4 - 6