Dandy Dandelion (5/29/10)

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Dandelion and Sweet Potato Gratin

Serves 6

Dandelion greens are so great for you, but they are really bitter so I like eating them in combination with the sweetness and richness of sweet potatoes, another powerfully nutritious food.

2 leeks, washed well and thinly sliced
1 bunch dandelion greens, washed and thinly sliced
1 Tablespoon olive oil
Sea salt and pepper to taste
1 1/2 cups cooked or 1 15-oz can white beans, drained and rinsed
1/2 cup vegetable stock
1 Tablespoon fresh oregano
1 1/2 lb. sweet potatoes, peeled, sliced about 1/8-inch thick
1/4 cup ground walnuts

Preheat oven to 375F. Lightly oil a 2-quart casserole pan. In a skillet, heat olive oil and sauté leeks for 5 minutes until they are getting clear. Add dandelion greens, stir to coak with leeks, and sauté for another 5 minutes, or until greens are wilted. Sprinkle with salt and pepper and set aside.

Place beans, stock, oregano, and a sprinkle of salt and pepper in the bowl of a food processor and purée until creamy.

Line bottom of greased casserole with half of the sliced sweet potatoes. Spread on white bean mixture and top with the sautéed leeks and greens. Place remaining sweet potato slices on top.

Cover and bake casserole for 45 minutes. Remove cover and sprinkle top with ground walnuts. Bake 15 minutes more, or until topping is golden brown. Let Gratin rest 5-10 minutes before serving.