Tuscan greens and white beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Yellow onion; chopped |
| 2 | Cloves garlic; minced (2 to 3) | |
| 4 | cups | Escarole; coarsely chopped or spinach |
| 3 | tablespoons | Dry white wine |
| 1 | teaspoon | Ground sage |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper flakes |
| 15 | ounces | Cooked white beans; drained or red kidney beans |
| ¼ | cup | Chopped fresh basil |
Directions
In a large saucepan heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt, and red pepper and cook for 3 or 4 more minutes over medium-low heat, stirring frequently, until the greens are wilted. Stir in the beans and basil and cook for 3 minutes more until steaming. Remove from the heat and serve. Serves 4.
Per serving: 208 Calories; 4g Fat (17% calories from fat); 12g Protein; 32g Carbohydrate; 0mg Cholesterol; 286mg Sodium Food Exchanges: 2 Starch/Bread; ½ Lean Meat; 1 Vegetable; ½ Fat Reprinted in Nutrition Action Healthletter, May 1999.
From Ellen C. <ellen@...>
Recipe by: Seven Pillars of Health, Jay Solomon Posted to EAT-LF Digest by "Ellen C." <ellen@...> on May 27, 1999, converted by MM_Buster v2.0l.
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