Braised Greens with Beans and Onion, Sweet-Sour Dressing

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Title: Braised Greens with Beans and Onion, Sweet-Sour Dressing
Yield: 4 Servings
Categories: Entree, Meatless

Ingredients:

1 md Vidalia onion; halve, thinly
-slice
3 lg Garlic cloves; crushed
1 ts Olive oil
Freshly ground black pepper
Coarse salt


-----------------------------------GREENS-----------------------------------
3 c Escarole; roughly chopped
4 c Spinach leaves; roughly
-chopped
1 bn Watercress; stems optional,
-roughly chopped

-----------------------------------BEANS-----------------------------------
2 c Cooked red kidney beans;
-rinse and drained
4 tb Lemon tarragon ff dressing;
-bottled

-------------------------------------OR-------------------------------------
1 ts Balsamic vinegar
1/4 ts Sugar

----------------------------------TO SERVE----------------------------------
2 tb Grated parmesan cheese
2 tb Wheat germ; toasted
4 Breadsticks
1 c White sauce
2 tb Fontina cheese
4 Plums

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 on Aug 08, 1997