| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Legumes, Tried, Vegan, Vegetables, Vegetarian | 4 | servings |
INGREDIENTS
| 1 | bn | 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 | md | Garlic cloves; finely chopped |
| 2 | c | Cooked or canned white beans; rinsed and drained if canned |
| 2 | md | Tomatoes; peeled, seeded and chopped |
| 1/2 | c | Vegetable broth |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1 | c | Fresh bread crumbs |
| 2 | tb | Olive oil; ** |
| 1/8 | ts | Salt |
INSTRUCTIONS
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; 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat Recipe by: Vegetarian Times Magazine, June 1999, page 64 Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 13, 1999, converted by MM_Buster v2.0l.
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