Beans and Bitter Greens

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* Exported from MasterCook *

 

Beans and Bitter Greens

 

Recipe By :The Hotflash Cookbook - Cathy Luchetti

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 bunch dandelion, mustard, or turnip greens (10

to 12 ounces) -- stemmed and cut into 1/2-inch ribbons

4 garlic cloves -- thiinly sliced

2 tablespoons mirin or dry sherry

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1/2 cup cooked garbanzo beans -- drained and rinsed

1/4 cup finely slivered red bell pepper or diced

fresh tomato

salt and freshly ground pepper to taste

 

In a largge skillet or saute pan, heat 1 tablespoon of the oil over medium-high

heat. Add the greens and garlic and saute for 1 minute. Lower heat, add the

mirin or dry sherry, cover, and simmer for 10 minutes. Remove from heat.

 

In a small bowl, whisk together the lemon juice, mustard, and remaining 1

tablespoon oil. Add to the greens along with all the remaining ingredients.

Toss thoroughly.

 

Description:

" This warm salad by Linda Hillel is rich in vitamin E, protein, and

potassium. Try it for lunch on a cold day or as a light supper dish. "

 

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Per serving: 205 Calories (kcal); 15g Total Fat; (63% calories from fat); 4g

Protein; 15g Carbohydrate; 0mg Cholesterol; 98mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0