Braised Greens with Beans and Onion, Sweet-Sour Dressing

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