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I also used an airbrush to smooth out some parts and redo some of the line work in areas that came out a bit rough looking

springtime greens n' beans:

2 T. butter

2 T. olive oil

3 leeks, sliced lengthwise and then into 1/2" half-moons

1 bunch scallions, white and green parts, sliced into thin rounds

6 cloves garlic, sliced thin

2 t. red pepper flakes

1 can of great white northern or cannellini beans, drained and rinsed

1 t. vegetable or chicken bouillon

1/2 c. dry white wine or water

1 t. colatura di alici or vietnamese/thai fish sauce

6 cups of dandelion greens, washed and dried, cut into 2" strips (you can substitute any bitter, leafy greens you like)

salt and pepper to taste

1/2 c. fresh mint, chopped coarsely

1 T. lemon juice

balsamic vinegar to taste

using a 12" frying pan, heat the butter and oil together on medium-high until shimmering but not smoking and add the leeks. sauté the leeks until soft and starting to turn golden. add the scallions, garlic, red pepper flakes, and about 1/2 t. each of salt and pepper. sauté until the scallions and garlic are fragrant and soft but not brown. add the beans, fish sauce, bouillon, and wine or water and allow to come to a boil. turn down the mixture to medium and stir frequently to avoid sticking. when there are only a few tablespoons of liquid left in the pan, begin adding the greens a handful at a time, stirring in until wilted. taste for salt and pepper at this time and adjust accordingly. turn off the heat and stir in the mint and lemon juice.

serve in bowls, drizzled with balsamic vinegar and a little flaky sea salt, with plenty of crusty bread for dipping.