Escarole and Chickpeas

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Hi, this recipe is from DrWeil.com. You can to his daily recipes

which are often vegetarian.

 

I made this recipe for an early dinner and it's amazing and simple. No extra

course or food required. I used a whole can of chickpeas and for seasoning,

S & P, 1 T balsamic and 3/4 T of sesame oil for a nice flavor. I added a small

amount of parm.

 

Escarole and Chickpeas

 

2 Servings

Greens and beans is an Italian classic. If you are using canned chickpeas or

garbanzos, rinse them well to remove most of the salt. Try sprinkling this with

a bit of balsamic vinegar.

 

Ingredients:

1 tsp extra-virgin olive oil

1 small head escarole

2 cloves garlic, minced

1 cup chickpeas

Balsamic vinegar, lemon juice or salt and pepper to taste (optional)

2 tsp grated Parmesan cheese (optional)

 

Instructions:

Wash the escarole and pat dry. Tear into pieces and set aside. Heat the olive

oil in a medium skillet. Add the garlic and chickpeas. Cook, stirring constantly

for about 2 minutes

 

or until garlic just begins to turn golden. Add the escarole and continue to

cook until the escarole is limp but still bright green. Season to taste and

sprinkle with grated Parmesan cheese, if using.

 

Nutritional Information:

 

Per serving:

272 calories

14 g total fat (2 g sat)

0 mg cholesterol

29 g carbohydrate

9 g protein

8 g fiber

231 mg sodium