Vegan: More Vegetables

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* Exported from MasterCook Mac *

 

Swiss Chard with Balsamic Vinegar

 

Recipe By : Lean Italian Meatless Meals, Anne Casale

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds swiss chard

2 teaspoons extra virgin olive oil

1/2 cup onion -- thinly sliced

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons balsamic vinegar

 

Cut leaves from stems. Trim bottoms of stems. Wash. Slice stems

diagonally into 1/2-inch widths. (If stems are wider than 1-inch,

lightly peel to remove fibrous strings and halve lengthwise before

slicing.) Slice leaves crosswiseinto 1-inch lengths.

 

Heat oil and add onion and chard stems. Cover and cook, stirring

frequently, until stems are tender, about 15-20 minutes. Add chard

leaves and stir to combine. Cover and cook over medium heat, stirring

frequently until tender, about 5-10 minutes. Season with salt and

pepper. Stir in vinegar and remove from heat. Cover an and let stand

for 5 minutes before serving.

 

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Per serving: 275 Calories; 11g Fat (31% calories from fat); 16g

Protein; 40g Carbohydrate; 0mg Cholesterol; 2315mg Sodium

Food Exchanges: 7 Vegetable; 2 Fat

 

 

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* Exported from MasterCook Mac *

 

Braised Romaine Lettuce

 

Recipe By : Lean Italian Meatless Meals, Anne Casale

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 heads romaine lettuce -- (aoubt 4 lbs)

1 tablespoon olive oil

1/2 cup yellow onion -- thinly sliced

1/2 cup celery -- thinly sliced

1 tablespoon garlic -- minced

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Cut off 1 inch from bottom of leaves. Separate leaves and wash well.

Dry well. Cut leaves crosswise into 1-inch lengths; set aside.

 

Heat oil and saute onion and celery until tender-crisp, about 2

minutes. Add garlic and saute for an additional 30 seconds. Stir in

romaine and cook, covered, pushing greens down once or twice, until

they are tender, about 10-12 minutes. Uncover pan, turn heat to high,

cook until no liquid is left in bottom of pan. Season with salt and

pepper.

 

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Per serving: 73 Calories; 3g Fat (32% calories from fat); 5g Protein;

9g Carbohydrate; 0mg Cholesterol; 209mg Sodium

Food Exchanges: 2 Vegetable; 1/2 Fat

 

NOTES : You may substitute any type of leaf lettuce, escarole, or

curly endive for the romain. It is also excellent spooned over bowls

of polenta or rice, topped with a little romano cheese.

 

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* Exported from MasterCook Mac *

 

Braised Belgian Endive

 

Recipe By : Lean Italian Meatless Meals, Anne Casale

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons extra virgin olive oil

4 cloves garlic -- peeled;split in half

4 heads Belgian endive -- (1 1/4 lbs)

- wiped, bottoms trimmed, split in half

3/4 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons Italian parsley -- for garnish

 

In 12-inch skillet, heat olive oil over medium heat. Add galic and

cook until golden. Place endive in pan, cut sides down. Arrange

garlic between slices. Add wine, cover pan, and cook over medium heat

until endive are barely tender when pierced at the base with a cake

tester, about 8-10 minutes. Uncover pan and discard garlic. Raise

heat to high and cook until the cut surfaces of endive are lightly

golden and no liquid is left in bottom of pan, about 2-3 minutes.

Season with salt and pepper. Serve either hot or at room temperature.

 

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Per serving: 571 Calories; 13g Fat (23% calories from fat); 27g

Protein; 75g Carbohydrate; 0mg Cholesterol; 1000mg Sodium

Food Exchanges: 15 1/2 Vegetable; 2 Fat

 

 

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