Wednesday, September 30, 2015

Well no actual steps but a couple in the right direction.....

The weather and an emergency with Frank's Mom conspired against our walk yesterday.  But we did do much better on the eating front and we each only had one glass of wine and drank lots of water so we are still taking those baby steps.

I thought I would share our recipe with you from last night.  This can be eaten by itself as a vegetarian meal or served with a side of chicken as I did.

This recipe for Beans and Greens is easy, peasy and delicious.  Canned white beans, fresh kale, and onions all come together for a wonderful side dish or vegetarian meal.

I served mine with Chicken Cutlets as suggested in the original recipe and it made for a wonderful and heart healthy meal.  I cooked up the chicken first and then used the same pan with the chicken bits stuck to the bottom, to cook the beans and greens.  If you want a vegetarian meal follow the directions below but use vegetable broth or water instead of the chicken broth.

Beans and Greens
adapted from Cuisine at Home

2 T. olive oil
1 onion, chopped
2 t. flour
1 t. Italian Herb Paste
3/4 c. chicken or vegetable broth
1 (15 oz) cannellini beans, drained and rinsed
1 bunch kale, stemmed and leaves chopped
1 t. garlic hot sauce
Salt and Pepper to taste

Heat oil in a large skillet over med high heat.  Add onions, cook and stir until translucent.  Add the flour and Italian herbs.  Cook 1 minute, stirring constantly.  Add the broth, cook and stir until slightly thickened.  Stir in the beans, kale and garlic sauce.  Cook and stir for a couple of minutes until the kale is wilted and the beans are heated through. Season to taste with salt and pepper.  Print Recipe

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