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