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Italian Family Dining
by Edward & Eugenia Giobbi

One Friday when he was food shopping, Edward met a friend from Arthur Avenue who told him that greens cooked with chestnuts were excellent. Edward went home and made it. The next week he told her the combination of greens and chestnuts was indeed delicious. "What chestnuts7" she asked. "I said greens and beans!"
Serves 4



• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups wild dandelion greens, washed and blanched
• 1/2 cup dried chestnuts (see Note), soaked overnight in water and drained, or 1/2 cup dried cannellini beans soaked overnight and drained
• 2 cups water
• Salt and hot pepper flakes


Heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook until the onion becomes translucent, about 5 minutes.

Transfer the onion and garlic to a Dutch oven or medium soup pot and add the greens, chestnuts, water, and salt and hot pepper flakes to taste. Bring to a boil over high heat, and then lower the heat, cover, and simmer for 30 minutes, until the chestnuts are tender. If using beans, cook for about 1 hour.

Note: Dried chestnuts can be found in most specialty markets.



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