Recipe - White Bean Greens And Tomato Gratin

1 bn Leafy greens; (about 1 3/4
lbs.) such as chard or kale
or beet greens OR a mixture
Sauteing liquid or water
from the greens *
2 md Garlic cloves; finely
chopped
2 cup Cooked or canned white
beans; rinsed and drained
if canned
2 md Tomatoes; peeled, seeded and
chopped
One half cup Vegetable broth
One half teaspoon Dried thyme
One half teaspoon Salt

TOPPING
1 cup Fresh bread crumbs
2 tablespoon Olive oil; **
1/8 teaspoon Salt

* Original was 1 tbsp for sauteing

** Original was 3 tbsp in the topping

Served with a crisp green salad, this is a welcome dish any season. To make
bread crumbs, whirl two or three slices of dayold French bread in a food
processor or blender to fine crumbs.

Preheat oven to 350F. Grease 9inch round or 10inch oval gratin or baking
dish. Remove tough stems from greens and rinse well. Stack greens and cut
into thin strips.

In Dutch oven, heat oil over mediumhigh heat. Add garlic and stir 30
seconds. Add greens and cook until tender, tossing often, about 7 minutes.
Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well.
Spoon into prepared gratin dish, spreading evenly.

Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of
greens mixture. Bake until hot, about 40 minutes.

PER SERVING: 437 CAL.; 16G PROT.; 19G TOTAL FAT (3G SAT. FAT); 50G CARB.; 0
CHOL.; 1,026MG SOD.; 10G FIBER

Per serving: 258 Calories; 8g Fat (28% calories from fat); 11g Protein; 37g
Carbohydrate; 0mg Cholesterol; 626mg Sodium Food Exchanges: 2 Starch/Bread;
One half Lean Meat; 1 Vegetable; 1 One half Fat

Recipe by: Vegetarian Times Magazine, June 1999, page 64

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Nov 13,
1999, converted by MM_Buster v2.0l.