Recipe - Spring Greens With Beans

1 One half tablespoon Olive oil
3 Cloves garlic; minced, up to
4
3 Scallions; cut or sliced up ,
OR goodsized bunch garlic
chives; minced
32 ounce Canned beans; drained and
rinsed
(pink or black or navy
beans)
1 teaspoon Chili powder
12 ounce Spring greens with small
leaves; stemmed, up to 16
(such as arugula or
watercress or baby
Spinach)
Salt and freshly ground
black pepper

4 SERVINGS DAIRYFREE

Meal plan: Cook some quickcooking brown rice. Make a simple coleslaw with
shredded cabbage and a natural, lowfat 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 One fourth 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@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 60

Converted by MM_Buster v2.0l.