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1
In a food processor combine the beans, 1/4 cup of the chicken broth and 6 tablespoons of the olive oil and process until mostly smooth, stopping to scrape the sides of the bowl as necessary.
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2
Season with salt and black pepper to taste and set aside, covered at room temperature, until ready to serve.
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3
(If beans are still warm they may be served with warm dandelion greens.)
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4
Heat a large skillet over medium-high heat and add the pancetta.
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5
Cook, stirring occasionally, until crispy and all of the fat has been rendered, 3 to 4 minutes.
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6
Using a slotted spoon, transfer the pancetta to a paper lined plate to drain and set aside.
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7
Reduce the heat to low and allow rendered fat to cool slightly.
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8
Add the garlic and crushed red pepper and cook, stirring, until garlic is lightly golden around the edges, 2 to 3 minutes.
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9
Add the greens and remaining chicken broth and cover the pan.
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10
Increase the heat to medium-high and cook 1 to 2 minutes, until greens are wilted.
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11
Uncover the pan and add the sugar and salt to taste.
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12
Stir to thoroughly combine.
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13
Cover the pan and continue to cook until the greens are tender, 5 to 10 minutes longer.
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14
The greens may be served warm or at room temperature.
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15
When ready to serve, divide the bean puree evenly among 6 appetizer or entree plates.
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16
Divide the greens among the plates, arranging them around the bean puree.
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17
Drizzle each plate with 1 tablespoon of the remaining olive oil and a pinch of chopped parsley, a pinch of chopped thyme, and a pinch of kosher salt.
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18
Divide the reserved crispy pancetta evenly among the plates and serve each plate with a lemon wedge for guests to squeeze over the greens and bean puree, as desired.
