| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Legumes, Tried, Vegan, Vegetables, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
bn |
Leafy greens; (about 1 3/4 lbs.) such as chard or kale or beet greens OR a mixture |
|
|
Sauteing liquid or water from the greens * |
| 2 |
md |
Garlic cloves; finely chopped |
| 2 |
c |
Cooked or canned white beans; rinsed and drained if canned |
| 2 |
md |
Tomatoes; peeled, seeded and chopped |
| 1/2 |
c |
Vegetable broth |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
| 1 |
c |
Fresh bread crumbs |
| 2 |
tb |
Olive oil; ** |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
TOPPING
* Original was 1 tbsp for sauteing
** Original was 3 tbsp in the topping
Served with a crisp green salad, this is a welcome dish any season. To make
bread crumbs, whirl two or three slices of day-old French bread in a food
processor or blender to fine crumbs.
Preheat oven to 350F. Grease 9-inch round or 10-inch oval gratin or baking
dish. Remove tough stems from greens and rinse well. Stack greens and cut
into thin strips.
In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30
seconds. Add greens and cook until tender, tossing often, about 7 minutes.
Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well.
Spoon into prepared gratin dish, spreading evenly.
Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of
greens mixture. Bake until hot, about 40 minutes.
PER SERVING: 437 CAL.; 16G PROT.; 19G TOTAL FAT (3G SAT. FAT); 50G CARB.; 0
CHOL.; 1,026MG SOD.; 10G FIBER
Per serving: 258 Calories; 8g Fat (28% calories from fat); 11g Protein; 37g
Carbohydrate; 0mg Cholesterol; 626mg Sodium Food Exchanges: 2 Starch/Bread;
1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat
Recipe by: Vegetarian Times Magazine, June 1999, page 64
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 13,
1999, converted by MM_Buster v2.0l.
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