Braised Greens With Beans And Onion, Sweet-Sour Dressing
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Braised Greens With Beans And Onion, Sweet-Sour Dressing
  Greens    Beans    Onion    Dressings    Entrees  
Last updated 6/12/2012 1:10:01 AM. Recipe ID 37139. Report a problem with this recipe.
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      Title: Braised greens with beans and onion, sweet-sour dressing
 Categories: Eat-lf mail, Entree, Meatless
      Yield: 4 Servings
 
      1 md Vidalia onion; halve, thinly
           -slice
      3 lg Garlic cloves; crushed
      1 ts Olive oil
           Freshly ground black pepper
           Coarse salt

MMMMM---------------------------GREENS--------------------------------
      3 c  Escarole; roughly chopped
      4 c  Spinach leaves; roughly
           -chopped
      1 bn Watercress; stems optional,
           -roughly chopped

MMMMM---------------------------BEANS--------------------------------
      2 c  Cooked red kidney beans;
           -rinse and drained
      4 tb Lemon tarragon ff dressing;
           -bottled

MMMMM-----------------------------OR----------------------------------
      1 ts Balsamic vinegar
    1/4 ts Sugar

MMMMM--------------------------TO SERVE-------------------------------
      2 tb Grated parmesan cheese
      2 tb Wheat germ; toasted
      4    Breadsticks
      1 c  White sauce
      2 tb Fontina cheese
      4    Plums
 
  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 




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Recipe ID 37139 (Apr 03, 2005)

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