use alsoswiss chard or chicoroy
|2||tbsp + 1 tsp olive oil|
|2||c finely chopped onion|
|2||garlic cloves, thinly sliced|
|2||tbsp tomato paste|
|8||oz dried gigante beans, soaked in water overnight|
|1½||c blanched tomatoes, peeled and finely chopped|
|1||bunch dandelion greens, ends trimmed, cut into 3" pieces (6oz)|
|1||tbsp red wine vinegar|
|½||c feta cheese, crumbled|
|3||tbsp coarsely chopped fresh dill|
Heat 1 tbsp oil in a medium pot over medium heat. Cook onion until soft, 8-10 minutes. Add garlic and tomato paste. Cook until fragrant, 2-3 minutes
Drain beans and add to pot. Add tomatoes and water. Bring to a boil. Reduce heat and just barely simmer, partially covered, until beans are tender, about 3 hrs.
Meanwhile, prepare an ice-water bath. Bring a medium pot of water to a boil. Blanch dandelion greens until tender and no longer bitter, about 9 minutes. Transfer to ice water bath using a slotted spoon.
Once beans are tender, add vinegar and 1 tsp salt. Drain dandelion greens and add to pot. Rewarm if needed.
Divide beans among 4 bowls and top with feta and dill. Drizzle each with 1 tsp oil.