Warm Dandelion Green & White Bean Salad

This is a great way to use those plentiful & nutritious dandelion greens. Their bitterness is tempered by the sweetness of the caramelized onion and the mild white bean. The overall flavor of this salad is sort of lemony. It's good hot, lukewarm, or even cold.

You'll need:

1 bunch of dandelion greens, thick stems removed; washed; chopped
1 can cannellini beans (white kidney beans), drained and rinsed
1 large onion, thinly sliced
1T balsamic vinegar
1T olive oil

Heat oil in a heavy skillet. Saute onions with some salt over medium heat, stirring occasionally. If the onions start to brown right away, lower the heat. After about 20 minutes, the onions should be golden brown but not too dark.

Add dandelion greens; saute until wilted (about 30 seconds).

Add beans. Mix gently. When beans are warm, add vinegar and stir until it's absorbed.

You can serve this with an extra glug of good olive oil if you're serving it warm or cold. Turn it into a complete meal by serving it with rice, creamy polenta, or a short-shaped pasta.