Braised Greens with Beans and Onion, Sweet-Sour Dressing

Braised Greens with Beans and Onion, Sweet-Sour Dressing

Ready in 1 hour

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3 avg, 1 review(s) 100% would make again

Ingredients

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2 c Cooked red kidney beans;
2 tb Grated Parmesan cheese
2 tb Wheat germ; toasted
4 Plums
Black Pepper; freshly ground
1 bn Watercress; stems optional,
2 tb Fontina cheese
1 ts Balsamic vinegar
1/4 ts Sugar
3 lg Garlic; crushed
4 c Spinach leaves; roughly
1 md Vidalia onion; halve, thinly
BEANS
TO SERVE
OR
4 Breadsticks
GREENS
4 tb Lemon tarragon ff dressing;
1 ts olive oil
1 c White sauce
3 c Escarole; roughly chopped
Coarse salt

Original recipe makes 4 Servings

Servings  

Preparation

In a very large saute or wok, combine onion and oil. Cook over medium-high heat, stirring often. While it is cooking, peel and crush the garlic and add it to the pan. When fragrant (3 to 5 mins) add the escarole, increase heat to high and stir fry to wilt (1 to 2 mins). Add spinach and cress and cook very briefly (1 min). Clear a space in the center of the pan and add the beans. Spread them a bit to warm them. While they are warming add the bottled Tarragon flavored honey mustard lemon dressing. (Original recipe suggests a small amount of sweetened vinegar: vinegar to a measure of sugar, stir with a small rubber spatula and add this to the beans; mix.) Optional: If needed cover the pan and cook for a minute or two until beans are heated through and the flavors are blended. Serve hot. **PER SERVING: the dish, 139 cals, 2.3 g fat (15% of cals); the menu, 270 cals, 6.3 g fat (20%). MENU : Garlicky dish for summer goes well with a starch like polenta or breadsticks; round out with a small amount of gorgonzola or fontina cheese melted in a white sauce for the bread. Fresh fruit or fruity yogurt for dessert. PANTRY AND MARKET : Briannas (Del Sol Fod Co., Brenham, Texas) makes a fat free Lemon Tarragon dressing: 2 tbsp (30ml) 35 cals. Avoid tough spinach leaves for this dish. Skip the escarole and use romaine, or another favorite, not too bitter-green. Vary by using different beans: fava, cannellini ~- [ C R E D I T S ] -- 1996: Quick and healthy low-fat cooking from the food editors of prevention magazine; Rodale (ISBN 087596327-7paper). MC3 nutrition analysis for menu. 1997-Aug: KitPATh on Elf: "A "do again!" summer dish. Recipe by: Preventions Healthy Italian Cooking Posted to Digest eat-lf.v097.n200 by KitPATh on Aug 08, 1997

Calories Per Serving: 155 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used Plant City Strawberry Onions instead of Vidalias. It was my first time cooking with this particular local produce. The strawberry onion's intrigue is that it is planted around the strawberry fields (Plant City's BIGGEST crop) to keep critters away. Once strawberry season ends these large hearty onions are pulled (bulb and greens) and sold at markets claiming that the groundwater from the strawberries causes these onions to be sweet like vidalias. I have to say this was a good choice. If you ever have the chance to cook with it, it is an exceptional onion-musky and sweet. This dish was a perfect one for my first time using plant city strawberry onions. It is a very nice, fresh and acidic Florida Spring dish!
vixeozero 3 years ago
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