Greens and Beans

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Nutrient-rich with many essential minerals.

Ingredients

Preparation

Place greens or escarole in a large pan and then place in layers: potatoes, onion, beans and tomatoes. Add salt and pepper. Cover and steam on low heat until the pile has reduced by at least half. Stir and cook until greens are thoroughly wilted.

Splash with lemon juice just before serving. Sprinkle on grated Romano or Parmesan cheese.

Serve with a crusty bread and extra virgin olive oil. It makes a complete meal when served over pasta.

Notes

If you like a creamier texture, remove some of the cooked beans and potatoes and purée with vegetable or chicken stock.

Each serving: 160 cal, 3g fat (0g sat),0mg chol, 490mg sodium, 28g carb, 6g fiber, 7g protein

Recipe by Marie Donadio, PCC Cooks instructor

Source: Sound Consumer February 2009

Learn more about our recipes. View guidelines »

More about: chard, collard greens, cruciferous vegetables, greens, kale, white beans

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