Name: Braised Greens with Beans and Onion, Sweet-Sour Dressing
Ingredients: 1 md Vidalia onion; halve, thinly slice; 3 lg Garlic cloves; crushed; 1 ts Olive oil; Freshly ground black pepper; Coarse salt; 3 c Escarole; roughly chopped; 4 c Spinach leaves; roughly chopped; 1 bn Watercress; stems optional, roughly chopped; 2 c Cooked red kidney beans; rinse and drained; 4 tb Lemon tarragon ff dressing; bottled; 1 ts Balsamic vinegar; 1/4 ts Sugar; 2 tb Grated parmesan cheese; 2 tb Wheat germ; toasted; 4 Breadsticks; 1 c White sauce; 2 tb Fontina cheese; 4 Plums

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Italian	Eat-lf mail, Entree, Meatless	4	Servings

INGREDIENTS

1	md	Vidalia onion; halve, thinly slice
3	lg	Garlic cloves; crushed
1	ts	Olive oil
		Freshly ground black pepper
		Coarse salt
3	c	Escarole; roughly chopped
4	c	Spinach leaves; roughly chopped
1	bn	Watercress; stems optional, roughly chopped
2	c	Cooked red kidney beans; rinse and drained
4	tb	Lemon tarragon ff dressing; bottled
1	ts	Balsamic vinegar
1/4	ts	Sugar
2	tb	Grated parmesan cheese
2	tb	Wheat germ; toasted
4		Breadsticks
1	c	White sauce
2	tb	Fontina cheese
4		Plums

INSTRUCTIONS

GREENS
BEANS
OR
TO SERVE
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 <phannema@wizard.ucr.edu> on Aug 08, 1997

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