| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Vegetarian |
New, Vegtime5 |
5 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Greens; washed & not dried |
| 2 |
tb |
Olive oil |
| 6 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Crushed red pepper flakes |
| 1/3 |
c |
Vegetable stock; w/1 tsp. "chicken" |
|
|
Broth powder |
| 1 1/2 |
c |
Cooked cannelini beans; rinsed & drained |
| 1/4 |
ts |
Salt |
| 12 |
oz |
Uncooked pasta |
|
|
Salt and pepper |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
Bring 3 quarts of water to a boil in a large saucepan.
Prepare greens by ripping leaves off stems. Tear or cut leaves into
bite-size pieces. You should have about 12 cups.
Heat oil in large skillet over medium-high heat. Add garlic and red pepper
flakes; saute for 2 minutes. Stir in greens and stock; cover pan. Cook
until greens are wilted and tender yet still bright green, about 7 min.
Gently stir in beans and salt; keep warm.
While greens are cooking, drop pasta into boiling salted water; cook until
al dente, about 10 minutes. Drain; stir in greens and bean mixture. Top
with cheese. Makes 5 servings, 7 grams of fat per 1-1/2 cup serving. |
Recipe by: November 1996 Vegetarian Times
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