White bean, greens and tomato gratin

4 servings

Ingredients

Quantity Ingredient
1 bunch Leafy greens; (about 1 3/4 lbs.) such as chard or kale or beet greens OR a mixture
Sauteing liquid or water from the greens *
2 mediums Garlic cloves; finely chopped
2 cups Cooked or canned white beans; rinsed and drained if canned
2 mediums Tomatoes; peeled, seeded and chopped
½ cup Vegetable broth
½ teaspoon Dried thyme
½ teaspoon Salt
1 cup Fresh bread crumbs
2 tablespoons Olive oil; **
⅛ teaspoon Salt

Directions

TOPPING

* Original was 1 tbsp for sauteing ** Original was 3 tbsp in the topping Served with a crisp green salad, this is a welcome dish any season. To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.

Preheat oven to 350F. Grease 9-inch round or 10-inch oval gratin or baking dish. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips.

In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes.

Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well.

Spoon into prepared gratin dish, spreading evenly.

Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.

PER SERVING: 437 CAL.; 16G PROT.; 19G TOTAL FAT (3G SAT. FAT); 50G CARB.; 0 CHOL.; 1,026MG SOD.; 10G FIBER

Per serving: 258 Calories; 8g Fat (28% calories from fat); 11g Protein; 37g Carbohydrate; 0mg Cholesterol; 626mg Sodium Food Exchanges: 2 Starch/Bread; ½ Lean Meat; 1 Vegetable; 1½ Fat Recipe by: Vegetarian Times Magazine, June 1999, page 64 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Nov 13, 1999, converted by MM_Buster v2.0l.

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