Garlic-Braised Dandelion Greens with White Bean Puree and Crispy Pancetta

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This dish is a favorite side of ours. The bitter greens are nicely offset by the white bean puree and the pancetta. Garlic and red pepper adds a real nice zip. Served this most recently as a side dish to Parmesan-Crusted Pork Chops, also found on this site: http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe/index.html. Good stuff.

Suggested modifications to the Dandy-lions recipe:

* I used a 19 oz can of cannellini beans, which was about two cups
* cut WAY back on the olive oil. 1 to 1 1/2 tbsp works for 2 cups of beans is plenty
* a tbsp of vinegar, I used cider vinegar, works to cut the bitterness of the greens. Next time I'll try balsamic vinegar

This is terrific side dish to pork, like ribs or the pork chops recipe mentioned above.