Beans and Bitter Greens

• 2 tablespoons extra virgin olive oil, divided
• 10 -12 ounces dandelion greens, stemmed and cut into 1/2-inch ribbons (this is the equivalent of 1 bunch, can also use mustard or turnip greens)
• 4 garlic cloves, thinly sliced
• 2 tablespoons mirin (sweet sake) or 2 tablespoons dry sherry
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon Dijon mustard
• 12 cup garbanzo beans, cooked, drained and rinsed
• 14 cup red bell peppers, finely slivered or 14 cup fresh tomato, diced
• salt, to taste
• freshly ground pepper, to taste

1. Add 1 tablespoon of the oil to a large skillet or saute pan and place over medium-high heat.
2. Add the greens and garlic and saute for 1 minute.
3. Lower heat, add mirin or dry sherry, cover, and simmer for 10 minutes.
4. Remove from heat and set aside.
5. Whisk together the lemon juice, mustard, and remaining 1 tablespoon oil in small bowl.
6. Toss the sauce, greens, and remaining ingredients together thoroughly.

extra virgin olive oil, dandelion, garlic, mirin, lemon juice, mustard, garbanzo beans, red bell peppers, salt, freshly ground pepper

Taken from www.food.com/recipe/beans-and-bitter-greens-438326 (may not work)