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Garlic-Braised Dandelion Greens with White Bean Puree and Crispy Pancetta (Emeril Lagasse) Recipe

Garlic-Braised Dandelion Greens with White Bean Puree and Crispy Pancetta (Emeril Lagasse) Recipe

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Garlic-Braised Dandelion Greens with White Bean Puree and Crispy Pancetta (Emeril Lagasse)

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Ingredients:

Serving

3 cups cooked white beans , such as navy or cannelini, drained
1 cup plus 2 tbsp 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 fresh young dandelion greens , tough ends trimmed, well washed
1/2 tsp sugar
chopped parsley leaves , for serving
chopped fresh thyme leaves , for serving
kosher salt , for serving
1 lemon, cut into 6 wedges, for serving

Directions:

In a food processor combine the beans, 1/4 cup of the chicken broth and 6 tablespoons 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. (If beans are still warm they may be served with warm dandelion greens.)
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 lined plate to drain and set aside. Reduce the heat to low and allow 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 greens and remaining chicken broth 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 temperature.
When ready to serve, divide the bean puree evenly among 6 appetizer or entree plates. Divide the greens among the plates, arranging them around the bean puree. Drizzle each plate with 1 tablespoon 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 each plate with a lemon wedge for guests to squeeze over the greens and bean puree, as desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	479.48 Kcal (2007 kJ)
Calories from fat	313.98 Kcal
		% Daily Value*
Total Fat	34.89g	54%
Cholesterol	11.34mg	4%
Sodium	448.27mg	19%
Potassium	897.95mg	19%
Total Carbs	31.07g	10%
Sugars	1.28g	5%
Dietary Fiber	8.73g	35%
Protein	13.99g	28%
Vitamin C	35.1mg	59%
Vitamin A	0.8mg	25%
Iron	6mg	33%
Calcium	244.6mg	24%

Amount Per 100 g
Calories	184.41 Kcal (772 kJ)
Calories from fat	120.76 Kcal
		% Daily Value*
Total Fat	13.42g	54%
Cholesterol	4.36mg	4%
Sodium	172.41mg	19%
Potassium	345.36mg	19%
Total Carbs	11.95g	10%
Sugars	0.49g	5%
Dietary Fiber	3.36g	35%
Protein	5.38g	28%
Vitamin C	13.5mg	59%
Vitamin A	0.3mg	25%
Iron	2.3mg	33%
Calcium	94.1mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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