Braised Greens With Beans And Onion, Sweet Sour Dressing Recipe
Servings: 4
Ingredients
- 1 med vidalia onion halve, thinly slice
- 3 lrg garlic cloves crushed
- 1 tsp extra virgin olive oil freshly grnd black pepper coarse salt GREENS: roughly minced
- 3 c. escarole
- 4 c. spinach leaves
- 1 bn watercress stems optional BEANS:
- 2 c. canned red kidney beans rinse and liquid removed
- 4 Tbsp. lemon tarragon ff dressing bottled Or possibly: 1 tsp. balsamic vinegar and 1/4 tsp. sugar TO SERVE:
- 2 Tbsp. grated parmesan cheese
- 2 Tbsp. wheat germ, toasted
- 4 x breadsticks
- 1 c. white sauce
- 2 Tbsp. fontina cheese
- 4 x plums
Directions
- In a very large saute/fry or possibly wok, combine onion and oil. Cook over medium-high heat, stirring often. While it is cooking, peel and crush the garlic and add in it to the pan.
- When fragrant (3 to 5 mins) add in the escarole, increase heat to high and stir fry to wilt (1 to 2 mins).
- Add in spinach and cress and cook very briefly (1 minutes).
- Clear a space in the center of the pan and add in the beans. Spread them a bit to hot them. While they are warming add in 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 in this to the beans; mix.)
- Optional: If needed cover the pan and cook for a minute or possibly two till beans are heated through and the flavors are blended. Serve warm.**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 possibly breadsticks; round out with a small amount of gorgonzola or possibly fontina cheese melted in a white sauce for the bread. Fresh fruit or possibly 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 possibly another favorite, not too bitter-green. Vary by using different beans: fava, cannellini
- NOTES : Hmmmm. This was good. Fresh. Light. Fast. Garlicky. We used red kidney beans and 3 different greens, lemon tarragon dressing, breadsticks (we skipped the sauce and sprinkled parmesan on the beans instead) and those "dinosaur plums" which are now in the market.
- "A "do again!" summer dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 92 | 43% |
| Total Fat 10.6g | 13% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 310mg | 13% |
| Potassium 479mg | 14% |
| Total Carbs 24.75g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 16.98g | 11% |
| Protein 6.86g | 11% |
