White beans with wilted greens

Recipe Information

Ingredients

• 1 1/4 cups dried white beans, picked over and rinsed, soaked overnight and drained

• 3 cups water

• 1 bay leaf

• 1 tablespoon fresh oregano, chopped

• 4 cloves garlic, 1 left whole and 3 minced

• 1 tablespoon extra-virgin olive oil

• 1/2 yellow onion, chopped

• 2 tomatoes, seeded and diced

• 2 anchovy fillets, rinsed and finely chopped (optional)

• 1 head escarole, about 1/2 pound, stemmed and leaves coarsely chopped

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons Parmesan cheese, grated

Directions

• Add the beans, water, bay leaf, oregano, and whole garlic clove to a large saucepan, and bring the mixture to a boil. Reduce heat, cover, and simmer for approximately 1 hour or until the beans are tender. Drain the beans in a colander, and discard the bay leaf and garlic.

• Add the olive oil to a large saucepan, and heat over medium-high heat. Add the onion and sauté for 6 minutes or until tender. Add the tomatoes, minced garlic, and anchovies.

• Allow the mixture to simmer for approximately 4 minutes or until the tomatoes become soft. Add the escarole and cooked beans. Continue heating the saucepan for approximately 3 minutes or until the greens wilt. Sprinkle with salt and pepper and top with the Parmesan. Serve immediately.

Nutrition (per serving)

• Calories: 155 cal

• Total fat: 3g

• Saturated fat: 1g

• Monounsaturated fat: 1g

• Cholesterol: 2mg

• Sodium: 217mg

• Carbohydrate: 23g

• Fiber: 6g

• Protein: 9g