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 |
| 4½ | c water |
| 1 | bunch dandelion greens, ends trimmed, cut into 3" pieces (6oz) |
| 1 | tbsp red wine vinegar |
| coarse salt | |
| 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.