Med Veg - Cannellini Beans with Sauteed Kale

[Guest guest]

Another I plan to try this weekend - already bought the kale.

 

 

* Exported from MasterCook *

 

Cannellini Beans with Sauteed Kale

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 large onion -- (10 to 12 oz), cut lengthwise in half, thinly

sliced crosswise

2 large garlic cloves -- finely chopped

1 pound kale -- stems removed and coarsely chopped

3 cups cooked cannelini beans -- rinsed and drained

or

2 15 oz cans cannelini, Great Northern, or navy beans -- rinsed and

drained

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried oregano

pinch cayenne pepper -- or to taste (optional)

salt and freshly ground black pepper, to

taste

 

This classic Italian bean dish is often flavored with pancetta, a type of spicy

Italian bacon, but a few vegetarian versions, such as the following, rely upon

the far healthier combination of garlic, herbs, and spice. Escarole or curly

endive, fellow members of the chicory family, can be used in place of the kale,

if desired.

 

In a large nonstick skillet, heat the oil over medium heat. Add the onion and

garlic and cook, stirring often, until the onion is wilted, about 5 minnutes.

Increase the heat to medium-high and add the kale in batches, tossing and

stirring until wilted and bright green, 2 to 4 minutes. Reduce the heat to

medium-low and add the beans, sage, oregano, cayenne (if using), salt, and

pepper. Cook, stirring often, until all is heated through. Serve warm.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 316 Calories; 8g Fat (21.8% calories from

fat); 17g Protein; 48g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 58mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 1/2 Fat.

 

 

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