White Bean, Greens And Tomato Gratin

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

1 bn Leafy greens; (about 1 3/4
-lbs.) such as chard or kale
-or beet greens OR a mixture
Sauteing liquid or water
-from the greens *
2 md Garlic cloves; finely
-chopped
2 c Cooked or canned white
-beans; rinsed and drained
-if canned
2 md Tomatoes; peeled, seeded and
-chopped
1/2 c Vegetable broth
1/2 ts Dried thyme
1/2 ts Salt

----------------------------------TOPPING----------------------------------
1 c Fresh bread crumbs
2 tb Olive oil; **
1/8 ts Salt

* Original was 1 tbsp for sauteing

** Original was 3 tbsp in the topping

Served with a crisp green salad, this is a welcome dish any season. To make
bread crumbs, whirl two or three slices of day-old French bread in a food
processor or blender to fine crumbs.

Preheat oven to 350F. Grease 9-inch round or 10-inch oval gratin or baking
dish. Remove tough stems from greens and rinse well. Stack greens and cut
into thin strips.

In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30
seconds. Add greens and cook until tender, tossing often, about 7 minutes.
Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well.
Spoon into prepared gratin dish, spreading evenly.

Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of
greens mixture. Bake until hot, about 40 minutes.

PER SERVING: 437 CAL.; 16G PROT.; 19G TOTAL FAT (3G SAT. FAT); 50G CARB.; 0
CHOL.; 1,026MG SOD.; 10G FIBER

Per serving: 258 Calories; 8g Fat (28% calories from fat); 11g Protein; 37g
Carbohydrate; 0mg Cholesterol; 626mg Sodium Food Exchanges: 2 Starch/Bread;
1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat

Recipe by: Vegetarian Times Magazine, June 1999, page 64

Posted to EAT-LF Digest by "Ellen C." on Nov 13,
1999,
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