Posted: Monday, April 14, 2008 12:00 am
Los Angeles Times
Dandelion Green and Christmas Lima Bean Tacos
3½ tablespoons olive oil, divided
1 large onion, finely chopped (a generous cup)
2 cloves garlic, minced
2 cups dried Christmas lima beans
½ teaspoon freshly ground black pepper
Kosher salt
4 tomatillos, finely chopped (about 1 ¾ cups)
½ large red onion, finely chopped
2 jalapenos, minced
1 large bunch cilantro, finely chopped (about ½ cup)
Juice of 2 limes, plus wedges for garnish
2 bunches dandelion greens, cleaned and roughly chopped, about 8 cups
18 corn tortillas
In a 3-quart soup pot or cast-iron casserole (with a lid that fits), heat 1½ tablespoons of olive oil and cook the onions and garlic over medium-low heat until softened, about 10 minutes.
After the vegetables are soft, add the dried beans and water to cover, about 3 cups. Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally. After 45 minutes, add the black pepper, 1½ teaspoons kosher salt and additional water if necessary to keep the beans covered. Cover and continue to cook until the beans are soft, again stirring occasionally, another 45 minutes to 1 hour. When the beans are tender, remove from the heat and allow to cool slightly. This makes about 6 cups cooked beans.
While the beans are cooking, make the salsa verde. In a medium bowl, combine the chopped tomatillos, red onion, jalapenos, cilantro, 1 tablespoon olive oil, a pinch of kosher salt and the juice of 2 limes. Stir to combine and reserve. This makes about 2 cups salsa.
Place the remaining tablespoon of oil in a large skillet and heat over medium-high heat. Add the chopped dandelion greens to the pan with a pinch of salt and saute, stirring frequently, until the greens are wilted, about 2 to 3 minutes. Remove from the heat and set aside.
Heat the tortillas over an open flame or in a griddle or saute pan on high heat, turning them over so that both sides are hot and lightly toasted. Assemble the tacos by arranging the grilled tortillas on individual plates or on a platter. Place about one-third cup of beans onto each tortilla, top with about one-fourth cup wilted greens and salsa verde to taste. Squeeze a wedge of lime over each taco (or serve with lime wedges) and serve immediately.
Total time: 2 hours, 10 minutes
Servings: 1 ½ dozen tacos
Each taco: 176 calories; 7 grams protein; 30 grams carbohydrates; 8 grams fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 96 mg. sodium.
Warm Salad of Black-Eyed Peas, Wilted Mustard Greens and Bacon
3 tablespoons olive oil, divided
1 medium onion, finely chopped
1 clove garlic, minced
Scant 1 cup (6 ounces) dried black-eyed peas
1 small dried bay leaf
2 small sprigs fresh thyme
Salt
6 ounces bacon, preferably apple wood-smoked, cut crosswise into strips about 1 inch by ¼ inch
1 large bunch mustard greens, washed, stems removed and very roughly cut (about 12 cups loosely packed)
2 tablespoons sherry vinegar, preferably aged
4 slices of good-quality country white bread
2 cups mache
In a 2-quart lidded soup pot or cast-iron casserole, heat 1 tablespoon of olive oil and cook the onions and garlic over medium-low heat until softened, 8 to 10 minutes.
When the vegetables are soft, add the dried beans, bay leaf and thyme and enough water to cover (1½to 2 cups). Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid. After about 10 minutes, check the beans to make sure that there's enough water (add more if necessary; there should be enough liquid to cover) and add three-fourths teaspoon salt. Continue cooking until tender, about 20 more minutes (this might vary). Take off the heat and set aside the beans. You should have about 3 cups of cooked beans.
While the beans are cooking, cook the bacon in a heavy-bottomed soup pot over low heat until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside; keep the pot on the heat.
In the same pot in which you cooked the bacon, over medium heat, add the mustard greens, a little at a time, stirring constantly so that they wilt. Add all the greens and stir to coat. Continue to cook over medium-low heat until the greens are wilted, dark green and very tender, about 8 to 10 minutes. Take off the heat and set aside.
Toast or grill the slices of bread. In a large bowl, stir together 2 tablespoons olive oil and the sherry vinegar. Add 3 cups of the cooked beans, the warm mustard greens, the bacon and the mache. Toss the salad together until combined, then divide among four plates and top with a slice of toasted bread. Serve immediately.
Total time: 1 hour, 10 minutes
Servings: 4
Each serving: 490 calories; 24 grams protein; 61 grams carbohydrates; 12 grams fiber; 18 grams fat; 4 grams saturated fat; 15 mg. cholesterol; 645 mg. sodium.