Emeril Lagasse
3 cups cooked White Beans
1 cup plus 2 TB Eatwell Farm Chicken Stock
3/4 cup Extra Virgin Olive Oil
Salt and freshly ground Black Pepper
3 oz sliced Pancetta, diced
4 large cloves Garlic, thinly sliced
1/4 tsp crushed Red Pepper
1 lb Dandelion Greens, tough ends trimmed, well washed
1/2 tsp Sugar
Chopped Parsley, for serving
Chopped fresh Thyme, for serving
Kosher Salt, for serving
1 Lemon, cut into 6 wedges, for serving
In a food processor, combine the beans, 1/4 cup of the chicken stock and 6 TB of the Olive Oil and process until mostly smooth, stopping to scrape the sides of the bowl as necessary. Season with salt and black pepper to taste and set aside, covered, at room temperature, until ready to serve. Heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally, until crispy and all of the fat has been rendered, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain and set aside. Reduce the heat to low and allow the rendered fat to cool slightly. Add the garlic and crushed red pepper and cook, stirring, until garlic is lightly golden around the edges, 2 to 3 minutes. Add the greens, remaining chicken stock, and cover the pan. Increase the heat to medium-high and cook 1 to 2 minutes, until greens are wilted. Uncover the pan and add the sugar and salt to taste. Stir to thoroughly combine. Cover the pan and continue to cook until the greens are tender, 5 to 10 minutes longer. The greens may be served warm or at room temp. When ready to serve, divide the bean purée evenly among 6 appetizer or entree plates. Divide the greens among the plates, arranging them around the bean purée. Drizzle each plate with 1 TB of the remaining olive oil and a pinch of chopped parsley, a pinch of chopped thyme, and a pinch of kosher salt. Divide the reserved crispy pancetta evenly among the plates and serve with a lemon wedge.