Broad beans and dandelion greens recipe (Mediterranean diet recipe)
Course: Main, Appetizers, SaladsCuisine: MediterraneanDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
30
minutesA very quick and healthy Mediterranean dish. Broad beans are a source of protein and fibre. Dandelion greens are a source of vitamins A, C and K. They also contain vitamin E, folate and small amounts of other B vitamins.
What’s more, dandelion greens provide a substantial amount of several minerals, including iron, calcium, magnesium and potassium. This dish is very popular in summer and can be served with tomatoes and red onions stirred through (optional).
Ingredients
1 kg dry broad beans
dandelion greens (also referred to as radikia or xόρτα)
salt (to taste)
olive oil
lemon wedges
Instructions
- Soak dry broad beans overnight.
- Clean broad beans using the method demonstrated in our video recipe 00:35-01:03.
- Add cleaned broad beans into a pot and add water (covering broad beans).
- Bring broad beans to boiling point (over medium heat), skimming off foam.
- Add cleaned dandelion greens into a pot and add water (stirring through dandelion greens).
- Add 2 – 3 tablespoons salt.
- Bring dandelion greens to boiling point (over medium heat), occasionally stirring through.
- Remove dandelion greens from the pot, setting aside.
- Using sieve discard broad bean water.
- Add boiled through broad beans into a pot and add water (covering broad beans), roughly crushing broad beans.
- Serve, applying a generous serving of olive oil over broad beans and dandelion greens (lemon wedges).
Recipe Video
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