Braised greens with beans and onion, sweet-sour dressing

4 Servings

Ingredients

Quantity Ingredient
1 medium Vidalia onion; halve, thinly slice
3 larges Garlic cloves; crushed
1 teaspoon Olive oil
Freshly ground black pepper
Coarse salt
3 cups Escarole; roughly chopped
4 cups Spinach leaves; roughly chopped
1 bunch Watercress; stems optional, roughly chopped
2 cups Cooked red kidney beans; rinse and drained
4 tablespoons Lemon tarragon ff dressing; bottled
1 teaspoon Balsamic vinegar
¼ teaspoon Sugar
2 tablespoons Grated parmesan cheese
2 tablespoons Wheat germ; toasted
4 Breadsticks
1 cup White sauce
2 tablespoons Fontina cheese
4 Plums

Directions

GREENS

BEANS

OR

TO SERVE

In a very large saute or wok, combine onion and oil. Cook over medium-high heat, stirring often. While it is cooking, peel and crush the garlic and add it to the pan.

When fragrant (3 to 5 mins) add the escarole, increase heat to high and stir fry to wilt (1 to 2 mins). Add spinach and cress and cook very briefly (1 min).

Clear a space in the center of the pan and add the beans. Spread them a bit to warm them. While they are warming add the bottled Tarragon flavored honey mustard lemon dressing. (Original recipe suggests a small amount of sweetened vinegar: vinegar to a measure of sugar, stir with a small rubber spatula and add this to the beans; mix.) Optional: If needed cover the pan and cook for a minute or two until beans are heated through and the flavors are blended. Serve hot. **PER SERVING: the dish, 139 cals, 2.3 g fat (15% of cals); the menu, 270 cals, 6.3 g fat (20%).

MENU : Garlicky dish for summer goes well with a starch like polenta or breadsticks; round out with a small amount of gorgonzola or fontina cheese melted in a white sauce for the bread. Fresh fruit or fruity yogurt for dessert.

PANTRY AND MARKET : Briannas (Del Sol Fod Co., Brenham, Texas) makes a fat free Lemon Tarragon dressing: 2 tbsp (30ml) 35 cals. Avoid tough spinach leaves for this dish. Skip the escarole and use romaine, or another favorite, not too bitter-green. Vary by using different beans: fava, cannellini

~- [ C R E D I T S ] -- 1996: Quick and healthy low-fat cooking from the food editors of prevention magazine; Rodale (ISBN 087596327-7paper). MC3 nutrition analysis for menu. 1997-Aug: KitPATh on Elf: "A "do again!" summer dish.

Recipe by: Prevention's Healthy Italian Cooking Posted to Digest eat-lf.v097.n200 by KitPATh <phannema@...> on Aug 08, 1997

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