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Рецепт Braised Greens With Beans And Onion, Sweet Sour Dressing
by Global Cookbook

Braised Greens With Beans And Onion, Sweet Sour Dressing
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Ингредиенты

  • 1 med vidalia onion halve, thinly slice
  • 3 lrg garlic cloves crushed
  • 1 tsp extra virgin olive oil freshly grnd black pepper coarse salt GREENS: roughly minced
  • 3 c. escarole
  • 4 c. spinach leaves
  • 1 bn watercress stems optional BEANS:
  • 2 c. canned red kidney beans rinse and liquid removed
  • 4 Tbsp. lemon tarragon ff dressing bottled Or possibly: 1 tsp. balsamic vinegar and 1/4 tsp. sugar TO SERVE:
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. wheat germ, toasted
  • 4 x breadsticks
  • 1 c. white sauce
  • 2 Tbsp. fontina cheese
  • 4 x plums

Инструкции

  1. In a very large saute/fry or possibly wok, combine onion and oil. Cook over medium-high heat, stirring often. While it is cooking, peel and crush the garlic and add in it to the pan.
  2. When fragrant (3 to 5 mins) add in the escarole, increase heat to high and stir fry to wilt (1 to 2 mins).
  3. Add in spinach and cress and cook very briefly (1 minutes).
  4. Clear a space in the center of the pan and add in the beans. Spread them a bit to hot them. While they are warming add in the bottled Tarragon flavored honey mustard lemon dressing. (Original recipe suggests a small amount of sweetened vinegar: vinegar to a measure of sugar, stir with a small rubber spatula and add in this to the beans; mix.)
  5. Optional: If needed cover the pan and cook for a minute or possibly two till beans are heated through and the flavors are blended. Serve warm.**PER SERVING: the dish, 139 cals, 2.3 g fat (15% of cals); the menu, 270 cals, 6.3 g fat
  6. (20%).
  7. MENU : Garlicky dish for summer goes well with a starch like polenta or possibly breadsticks; round out with a small amount of gorgonzola or possibly fontina cheese melted in a white sauce for the bread. Fresh fruit or possibly fruity yogurt for dessert.
  8. PANTRY AND MARKET : Briannas (Del Sol Fod Co., Brenham, Texas) makes a fat free Lemon Tarragon dressing: 2 tbsp (30ml) 35 cals. Avoid tough spinach leaves for this dish. Skip the escarole and use romaine, or possibly another favorite, not too bitter-green. Vary by using different beans: fava, cannellini
  9. NOTES : Hmmmm. This was good. Fresh. Light. Fast. Garlicky. We used red kidney beans and 3 different greens, lemon tarragon dressing, breadsticks (we skipped the sauce and sprinkled parmesan on the beans instead) and those "dinosaur plums" which are now in the market.
  10. "A "do again!" summer dish.