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.

4 comments:

Mary Ruth said...

You ate the greens and beans by themselves? You need some calories girl! Put that on some pasta or grains.

Starla said...

Talk about a skillet full of calcium! It looks great. I make the same thing almost. I saute chopped onions and garlic in a little Olive Oil, then add chopped, fresh kale and a can of beans, salt and pepper. Oh yeah.

KathyF said...

This is almost exactly like a dish I make, too, with kale or collards (yum!) and some type of white beans, garlic, olive oil and a splash of tamari. I serve it with brown rice, and call it a meal.

Vegan Knitting said...

I just bought a bag of "low fat" Fig Newmans - only to discover as I began to pop one in my mouth that they have whey! I must have wanted the no-fat version...