| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Legumes, Vegan, Vegetables, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Yellow onion; chopped |
| 2 |
|
Cloves garlic; minced (2 to 3) |
| 4 |
c |
Escarole; coarsely chopped or spinach |
| 3 |
tb |
Dry white wine |
| 1 |
ts |
Ground sage |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper flakes |
| 15 |
oz |
Cooked white beans; drained or red kidney beans |
| 1/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
In a large saucepan heat the oil over medium-high heat. Add the onion and
garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt,
and red pepper and cook for 3 or 4 more minutes over medium-low heat,
stirring frequently, until the greens are wilted. Stir in the beans and
basil and cook for 3 minutes more until steaming. Remove from the heat and
serve. Serves 4.
Per serving: 208 Calories; 4g Fat (17% calories from fat); 12g Protein; 32g
Carbohydrate; 0mg Cholesterol; 286mg Sodium Food Exchanges: 2 Starch/Bread;
1/2 Lean Meat; 1 Vegetable; 1/2 Fat
Reprinted in Nutrition Action Healthletter, May 1999.
From Ellen C. <ellen@elekta.com>
Recipe by: Seven Pillars of Health, Jay Solomon
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on May 27,
1999, converted by MM_Buster v2.0l.
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