This dish a simple, but delicious dish typical of southern Italy. It is one of the finest example of cucina povera (poor cuisine) from southern Italy, where people made use of the inexpensive produce they could find or grow easily and transformed it into surprisingly successful dishes.
In this dish, the subtle sweetness of garbanzo beans balances out the bitterness of dandelion greens. Add a bit of garlic and chili flakes and you have a simple dish that will make even my skeptical BF take seconds.
Garbanzo beans and dandelion greens
- 1 cup garbanzo beans
- 1 bunch dandelion greens
- 1 bay leaf
- 2 inch kombu weed (optional - it makes beans easier to digest)
- chili pepper flakes
- olive oil
- Soak the garbanzo bean for 24 hours.
- Drain the beans and them to a pot with water, the bay leaf and the kombu weed if using. Cook on a simmering boil until the chickpeas are tender (about 1 hour). Salt only at the end.
- Cut the dandelion greens into segments and wilt them in a pan with the oil, garlic and chili flakes. The greens are quite bitter, if you want to tame the bitterness down, blanch them in boiling water to tame the bitterness.
- Drain the cooked garbanzo beans and mash or puree them. Place in bowl and top with the dandelion greens.
- Add a "turn" of good quality olive oil and serve.