VT - Vegan - Spring Greens with Beans

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* Exported from MasterCook *

 

Spring Greens with Beans

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons olive oil

3 cloves garlic -- minced

3 scallions -- sliced

--or good-sized bunch garlic chives -- minced

2 cans beans (pink, black, or navy) -- drained and rinsed

1 teaspoon chili powder

12 ounces spring greens with small leaves

--such as arugula, watercress, baby

spinach) -- stemmed

Salt and freshly ground black pepper

 

In large skillet, heat oil over medium heat. Add garlic and cook over low heat,

stirring, 30 seconds. Add scallions and cook, stirring, 1 minute. Stir in

beans, chili powder, and 1/4 cup of water. Bring to a simmer, then mash just

enough beans with back of wooden spoon to create a thick, saucy base. Cover and

cook over low heat while preparing greens.

 

In large pot, steam greens with only the water clinging until wilted, 1 to 2

minutes. Remove from heat and add to beans; stir well. Season with salt and

pepper and serve.

 

Per serving: 230 cal; 13g prot; 6g total fat (1g sat fat); 34g carb; 0 chol;

9mg sod; 12g fiber

 

S(Formatted by Karen):

" on 9/30/02 "

 

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Per Serving (excluding unknown items): 202 Calories; 6g Fat (24.9% calories from

fat); 10g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 595mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

Serving Ideas : Cook some quick-cooking brown rice. Make a simple coleslaw with

shredded cabbage and a natural, low-fat dressing. Serve with a steamed green

vegetable, such as broccoli or green beans.

 

 

Nutr. Assoc. : 0 0 0 0 2442 0 0 49 0