| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tuscan | Cooking, Live | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Onion, diced | |
| 2 | Cloves garlic, diced fine | |
| 3 1/2 | c | Chicken stock |
| 3 | c | Torn broccoli rabe |
| 3 | c | Torn kale |
| 2 | Cannellini beans | |
| 1 | Can whole tomatoes | |
| 3 | Sprigs fresh thyme or 1 | |
| teaspoon dried thyme | ||
| Salt and pepper to taste |
INSTRUCTIONS
In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently u Yield: 4 servings Recipe by: Cooking Live Show #CL8859 Posted to MC-Recipe Digest V1 #596 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 978
Calories From Fat: 588
Total Fat: 66.2g
Cholesterol: 25.2mg
Sodium: 2453.9mg
Potassium: 2287.5mg
Carbohydrates: 72.2g
Fiber: 12.5g
Sugar: 26.8g
Protein: 31.7g