| 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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