VCE: Kale with Cannellini Beans

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* Exported from MasterCook Mac *

 

Kale with Cannellini Beans

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 381

Serving Size : 2 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds kale or mixed greens

- stems and ribs removed

salt and freshly milled pepper

1 small onion -- finely diced

tablespoon olive oil

2 cloves garlic -- minced

1 pinch red pepper flakes

2 teaspoons chopped rosemary

1/2 cup dry white wine

1 1/3 cups cooked cannellini -- rinsed well

freshly grated parmesan -- optional

 

Adding white beans to greens makes a hearty, unpretentious, and fast

supper. Serve with or over Garlic-Rubbed Croutons or topped with

bread crumbs crisped in olive oil.

 

Serves 2 to 4

 

Simmer the kale in salted water until tender, 7 to 10 minutes. Drain,

reserving the cooking water, and chop the leaves. In a large skillet,

saute the onion in the oil with the garlic, pepper flakes, and

rosemary for about 3 minutes. Add the wine and cook until it's

reduced to a syrupy sauce. Add the beans, kale,and enough cooking

water to keep the mixture loose. Heat through, taste for salt and

season with pepper, and serve with a dusting of Parmesan.

 

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Per serving (excluding unknown items): 73 Calories; less than one

gram Fat (3% calories from fat); 1g Protein; 8g Carbohydrate; 0mg

Cholesterol; 6mg Sodium

Food Exchanges: 1 1/2 Vegetable

 

 

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