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