Culinate recipe editor’s note: I made two adjustments: I mashed the beans a bit to keep them from popping out of the wrap, and I subbed easier-to-find spinach for “succulent wild greens.” The results: super!
These wraps turn a pantry staple — canned white beans — into something unexpected. In Turkey, this wrap is made with purslane, a succulent wild green, but dandelion or any small, tender, bitter green is fine.
|2||cans (15 ounces each) navy or other white beans, rinsed and drained|
|2||Tbsp. fresh parsley leaves, minced|
|2||medium scallions, thinly sliced|
|1||tsp. Near East, or Aleppo, pepper (see Note)|
|2||Tbsp. fresh lemon juice|
|3||Tbsp. extra-virgin olive oil|
|4||packed cups dandelion or other bitter greens, stemmed|
|4||lavash wraps or flour tortillas (each about 12 inches in diameter), warmed one at a time in a large skillet|
Near East pepper, also called Aleppo pepper, looks like hot red pepper flakes, but the flavor is sweet, smoky, and only a little bit spicy. If you don’t have access to a Middle Eastern market, you can approximate its unique flavor by combining 3/4 teaspoon sweet paprika and 1/4 teaspoon hot red pepper flakes.
This content is from the book A Year in a Vegetarian Kitchen by Jack Bishop.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
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