Dandelion with potato, cannellini beans and tahini
Dandelion greens are abundant and tender during the early spring months (late March/early April in the northern hemisphere). Some have green leaves and others offer deep red stems and veins - they taste the same and can be used interchangeably. And for those who can’t get dandelion, simply substitute with kale, rocket (arugula), chard, collard greens, spinach or silverbeet (Australia).
Where kale is reliable and affable, dandelion needs a bit more attention. When cooked, it becomes bitter, and while this sharpness can be pleasant, it’s a detail that must be considered when incorporating into a recipe. Its leaves also retain some chew and robustness after cooking, providing a textural element to a dish.
Starchy potatoes provide a hearty, mellow backdrop, ready to receive the garlicky bitter greens. Creamy cannellini beans are a further counter to the bitterness. The tahini sauce is the knockout punch in this recipe – it is nutty, earthy and bright from the lemon. In this recipe, dandelion’s bitterness is a welcome addition, an antidote to the heft of the potatoes.
Dandelion with potato, cannellini beans and tahini
Ingredients
- 650 g starchy Potatoes such as russet, or sebago, scrubbed and cut into 2 to 3cm (1-inch) chunks
- 60 ml tahini
- 1 lemon, halved, or more to serve
- salt and black pepper
- 1 bunch (175g / 6 ounces) dandelion greens, washed (I used red dandelion)
- extra virgin olive oil, plus more for drizzling
- 1 brown / yellow onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 (400g / 14 oz) can cannellini beans, drained and rinsed
- Handful chopped mint coriander/cilantro or parsley
Substitutions
- Dandelion: kale chard, arugula/rocket, collard greens, spinach or silverbeet (Australia)
- Tahini: smooth peanut butter sunflower seed butter, cashew butter
- Onion: leek
- Cannellini beans: butter beans chickpeas
