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Name: Spring Greens with Beans
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 1/2 tb olive oil; Spinach); 3 Scallions; sliced,; 32 oz Canned beans; drained and; (pink or black or navy; Salt; 1 ts Chili powder; 3 Cloves garlic; minced, up to; OR good-sized bunch garlic; (such as arugula or; 12 oz Spring greens with small

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INGREDIENTS

1 1/2 tb olive oil
Spinach)
3 Scallions; sliced,
32 oz Canned beans; drained and
(pink or black or navy
Salt
1 ts Chili powder
3 Cloves garlic; minced, up to
OR good-sized bunch garlic
(such as arugula or
12 oz Spring greens with small

Servings

INSTRUCTIONS

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 1/4 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 By Kathleen on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 60

NOTES

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Spring Greens with Beans

1 1/2 tb olive oil
 Spinach)
3 Scallions; sliced,
32 oz Canned beans; drained and
 (pink or black or navy
 Salt
1 ts Chili powder
3 Cloves garlic; minced, up to
 OR good-sized bunch garlic
 (such as arugula or
12 oz Spring greens with small

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 1/4 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        By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.    Recipe by: Vegetarian Times, March 1999, page 60

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 4 servings

Calories: 13
Calories from Fat: 12 (92%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 6.6mg		0 %
Potassium 13.7mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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