Delicious White Bean and Dandelion Green Saute with Lemon Mustard Sauce

Granted the title doesn't sound too exciting, but this dish will knock your socks off...Hence there is no picture because it didn't last long enough to be photoed!  The nutrition of the dandelion greens, garlic, and white beans is enough to kick any health issues aside.  The flavor will make you an addict and convert anyone who didn't like dandelion greens before to look at them a little different (possibly even the L word) next time they see them.  The small amount of fresh garlic makes it fantastically aromatic while the white beans create a creaminess that balances the bite of the dandelion greens.

2 T. good quality olive oil
2-3 garlic cloves, minced
1 tsp. sea salt
1/2 tsp. fresh ground pepper
1 bunch organic dandelion greens, rinsed and leaves coarsely chopped
2 cups white beans, preferably cooked at home rather than from the can
1 1/2 tsp. dijon mustard
juice of 1 organic lemon

In large saute pan, heat olive oil over medium high heat until hot.  Add garlic and saute for a minute until aromatic.  Add salt and pepper and give a good stir.  Add dandelion greens and a small amount of cooking liquid from beans or water.  Stir, reduce heat, and cook with lid on for approximately 5 minutes.  In small ramekin, stir mustard and lemon juice together until smooth.  Remove lid of pan and add mustard/lemon juice.  If it looks more like soup than a saute, give it a couple more minutes of cooking with the lid off to release and reduce the moisture.  Serves 4 or 2 if you are hungry and can't resist.