Wednesday, March 15, 2006
Greens n Beans
I blanched the escarole in boiling water for one minute, drained it, and squeezed out much of the water. I heated one garlic clove and one tablespoon of olive oil in a skillet, then added the escarole, one can of cannelini beans (undrained), and a bit of veg soup powder mix, and sauteed it covered for about 5 minutes.
This was a side dish, not my entire dinner. It went well with some vegetable sushi from Wegman's and tofu in sesame sauce. And four Fig Newmans for dessert.