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Hi...
My sister gave me some more of the Swiss chard from her garden...so I tried this recipe from my latest "Healthy Cooking" magazine, but I substituted the Swiss chard for the spinach....It wa
was really wonderful!!
Enjoy!
hugs,
peg
Spinach (or Swiss Chard) and Beans
6 ServingsPrep/Total Time: 25 min.
Ingredients
4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large nonstick skillet, saute garlic in oil until tender. Remove
garlic and discard. Add onions to pan; saute until crisp-tender.
Stir in the remaining ingredients. Cook and stir over medium heat for
10-12 minutes or until spinach is wilted. Serve with a slotted
spoon. Yield: 6 servings.
Nutrition Facts: 3/4 cup equals 138 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 446 mg sodium, 17 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
Recipe source: Taste of Home’s Healthy Cooking magazine, April/May, 2010, submitted by Patrick and Helen Reddy of Wilmington, North Carolina.
[url=http://www.tasteofhome.com/recipes/Beans---Spinach]http://www.tasteofhome.com/recipes/Beans---Spinach[/url]
My sister gave me some more of the Swiss chard from her garden...so I tried this recipe from my latest "Healthy Cooking" magazine, but I substituted the Swiss chard for the spinach....It wa
was really wonderful!!
Enjoy!
hugs,
peg
Spinach (or Swiss Chard) and Beans
6 ServingsPrep/Total Time: 25 min.
Ingredients
4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large nonstick skillet, saute garlic in oil until tender. Remove
garlic and discard. Add onions to pan; saute until crisp-tender.
Stir in the remaining ingredients. Cook and stir over medium heat for
10-12 minutes or until spinach is wilted. Serve with a slotted
spoon. Yield: 6 servings.
Nutrition Facts: 3/4 cup equals 138 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 446 mg sodium, 17 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
Recipe source: Taste of Home’s Healthy Cooking magazine, April/May, 2010, submitted by Patrick and Helen Reddy of Wilmington, North Carolina.
[url=http://www.tasteofhome.com/recipes/Beans---Spinach]http://www.tasteofhome.com/recipes/Beans---Spinach[/url]