Beans And Greens Recipe - Cooking Index
Beans And Greens Recipe - Cooking Index
Don't let your kids be put off by the color -- they'll love the creamy "comfort food" texture and peppery flavor. Serve it with brown rice, pasta or whole-wheat Italian bread for a light supper.
Courses: Vegetarian| 2 teaspoons | 10ml | Olive oil |
| 1 | Onion - chopped | |
| 2 | Garlic cloves - minced | |
| 1 | Cannellini or red kidney beans - (19 oz) - rinsed, drained | |
| 1/2 cup | 118ml | Low-sodium vegetable broth |
| 2 tablespoons | 30ml | Minced parsley |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 | Escarole - cleaned, and | |
| Coarsely chopped - (abt 8 cups) |
In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the beans, broth, parsley, salt and pepper; bring to a boil, stirring as needed. Place the escarole on top; reduce the heat and simmer, covered, stirring once, until the escarole is wilted, about 5 minutes. Serve hot.
This recipe yields 4 servings.
Per Serving: 197 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 170 mg Sodium, 33 g Total Carbohydrate, 7 g Dietary Fiber, 12 g Protein, 95 mg Calcium.
Serving Provides: 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.
Points Per Serving: 3.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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