Tuscan Greens And White Beans

Categories: Legumes, Vegan, Vegetables, Vegetarian
Yield: 4 servings

1 tb Olive oil
1 md Yellow onion; chopped
2 Cloves garlic; minced (2 to
-3)
4 c Escarole; coarsely chopped
-or spinach
3 tb Dry white wine
1 ts Ground sage
1/2 ts Salt
1/4 ts Red pepper flakes
15 oz Cooked white beans; drained
-or red kidney beans
1/4 c Chopped fresh basil

In a large saucepan heat the oil over medium-high heat. Add the onion and
garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt,
and red pepper and cook for 3 or 4 more minutes over medium-low heat,
stirring frequently, until the greens are wilted. Stir in the beans and
basil and cook for 3 minutes more until steaming. Remove from the heat and
serve. Serves 4.

Per serving: 208 Calories; 4g Fat (17% calories from fat); 12g Protein; 32g
Carbohydrate; 0mg Cholesterol; 286mg Sodium Food Exchanges: 2 Starch/Bread;
1/2 Lean Meat; 1 Vegetable; 1/2 Fat

Reprinted in Nutrition Action Healthletter, May 1999.

From Ellen C.

Recipe by: Seven Pillars of Health, Jay Solomon

Posted to EAT-LF Digest by "Ellen C." on May 27,
1999,
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