could be vegan - Cannellini Beans with Greens

[Guest guest]

sub rice or soy Parmesan to make it vegan-

 

 

* Exported from MasterCook *

 

Cannellini Beans with Greens

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried cannellini beans -- (3 cups cooked)

3 tablespoons olive oil

4 medium garlic cloves -- minced

5 cups chopped kale or Swiss chard

3 tablespoons water

1 large tomato -- chopped

salt and freeshly ground black pepper -- to taste

grated Parmesan or Romano cheese

 

Serves 4 to 6

 

Years ago, a friend who is a wonderful cook demonstrated for me what has become

my favorite method of cooking kale and Swiss chard. He sauteed the greens in

olive oil with lots of garlic and added a chopped tomato after the greens had

wilted. Added to succulent white beans, the greens' sharpness and full flavor

make this a deeply satisfying dish.

 

Sort through, rinse, soak, and cook the beans by your preferred method (see

Chapter 7). Drain.

 

In a frying pan, heat the oil over low heat. When hot, add the garlic and saute

until it just begins to turn golden. Add the greens and toss to coat with the

oil and garlic. Add the water, cover, and steam 4-5 minutes, or until the greens

have wilted. Add the tomatoes and cook over low heat 10-15 minutes, or until the

greens are completely tender and the liquid has mostly been absorbed.

 

In a large bowl, mix the beans and greens. Season with salt and a generous

amount of pepper. Top with Parmesan or Romano cheese.

 

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

 

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Per Serving (excluding unknown items): 100 Calories; 10g Fat (88.9% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

4mg Sodium. Exchanges: 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0