Yield: 4 servings
|1½ tablespoon||Olive oil|
|3 \N||Cloves garlic; minced, up to 4|
|3 \N||Scallions; sliced,|
|\N \N||OR good-sized bunch garlic chives; minced|
|32 ounces||Canned beans; drained and rinsed|
|\N \N||(pink or black or navy beans)|
|1 teaspoon||Chili powder|
|12 ounces||Spring greens with small leaves; stemmed, up to 16|
|\N \N||(such as arugula or watercress or baby|
|\N \N||Salt and freshly ground black pepper|
4 SERVINGS DAIRY-FREE
Meal plan: Cook some quick-cooking brown rice. Make a simple coleslaw with shredded cabbage and a natural, low-fat dressing. Serve with a steamed green vegetable, such as broccoli or green beans.
In large skillet, heat oil over medium heat. Add garlic and cook over low heat, stirring, 30 seconds. Add scallions and cook, stirring, 1 minute.
Stir in beans, chili powder, and ¼ cup of water. Bring to a simmer, then mash just enough beans with back of wooden spoon to create a thick, saucy base. Cover and cook over low heat while preparing greens.
In large pot, steam greens with only the water clinging until wilted, 1 to 2 minutes. Remove from heat and add to beans; stir well. Season with salt and pepper and serve.
PER SERVING: 230 CAL.; 13G PROT.; 6G TOTAL FAT (1G SAT, FAT); 34G CARB.; 0 CHOL.; 9MG SOD.; 12G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 60 Converted by MM_Buster v2.0l.