Side Pannel
White Bean, Greens And Tomato Gratin
White Bean, Greens And Tomato Gratin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Vegetarian
Ingredients List
- 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 c Cooked or canned white
- -beans; rinsed and drained
- -if canned
- 2 md Tomatoes; peeled, seeded and
- -chopped
- 1/2 c Vegetable broth
- 1/2 ts Dried thyme
- 1/2 ts Salt
Directions
TOPPING
1 c Fresh bread crumbs
2 tb Olive oil; **
1/8 ts 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 day-old French bread in a food
processor or blender to fine crumbs.
Preheat oven to 350F. Grease 9-inch round or 10-inch 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 medium-high 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;
1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat
1 c Fresh bread crumbs
2 tb Olive oil; **
1/8 ts 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 day-old French bread in a food
processor or blender to fine crumbs.
Preheat oven to 350F. Grease 9-inch round or 10-inch 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 medium-high 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;
1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat
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