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Nutritional Information
Calories 472
Fat 11.8g
Cholesterol 15.0mg
Sodium 889mg
Carbohydrates 72.0g
Fiber 8.5g
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Cannellini Beans And Fresh Greens On Garlic Toast
Ingredients
3 cups tap water
12 cups torn, fresh kale, about 1 bunch (produce department)
1 teaspoon olive oil (aisle # 11)
1 1/2 cups finely chopped yellow onion (produce department)
1/2 teaspoon dried oregano (spice rack end of aisle # 11)
1 cup diced plum tomatoes, removing as many seeds as possible (produce department)
1/8 teaspoon salt (aisle #11)
1/8 teaspoon crushed red pepper (spice rack end of aisle # 11)
2 fresh garlic cloves minced (produce department)
1 Progresso 19 ounce Cannellini beans (aisle # 7)
1 fresh garlic clove halved (produce department)
4 - 1 1/2 ounce slices Chaboso round country bread, toasted (our in store bakery department)
3/4 cup freshly grated Parmesan cheese (food court cheese case)
Directions
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1. Bring 3 cups water to a boil in a large Dutch oven; add kale. Cook 6 minutes or until tender; drain in a colander over a bowl, reserving 1 cup cooking liquid.
2. Heat oil in a large non stick skillet over medium high heat. Add onion and oregano and saute for 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute.
3. Stir in kale, reserved liquid and beans; cook 3 minutes
4. Rub garlic halves on 1 side of each of the toast slices. Place toast slices, garlic sides up on 4 plates. Sprinkle each slice with 2 tablespoon of Parmesan cheese. Top each with 1 cup of bean mixture and 1 more tablespoon of parmesan cheese.
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Servings
Serves 4
Time To Cook
Total Cooking time: 30 minutes
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