St. Patrick’s Day bonus post — let’s hear it for the eating of the green.
Nothing sings of spring like flageolets. Even their name sounds like birdsong. Basically immature kidney beans, flageolets have a mild, satisfying flavor and luscious, creamy texture. Pale and green, they look like candy and are chic as only the French can be. They even glam up greens.
Creamy beans and bright dandelion is a dish as eternal as spring itself. The French call dandelion pis-en-lit, which means — ahem — piss the bed, thanks to dandelion’s natural diuretic properties. With crusty whole grain bread — or more elegant and French — toast points, it’s an irresistible appetizer or light lunch.
Dried flageolets take about 90 minutes to cook. The greens, though, take only minutes, so hold off until just before you’re ready to eat.