Braised Greens with Beans and Onion, Sweet-Sour Dressing
| Yield: | 4 Servings |
| Categories: | Entrees, Meatless |
| 1 | md | Vidalia onion; halve, thinly slice |
| 3 | lg | Garlic cloves; crushed |
| 1 | ts | Olive oil |
| Freshly ground black pepper | ||
| Coarse salt | ||
| GREENS | ||
| 3 | c | Escarole; roughly chopped |
| 4 | c | Spinach leaves; roughly chopped |
| 1 | bn | Watercress; stems optional, roughly chopped |
| BEANS | ||
| 2 | c | Cooked red kidney beans; rinse and drained |
| 4 | tb | Lemon tarragon ff dressing; bottled |
| OR | ||
| 1 | ts | Balsamic vinegar |
| 1/4 | ts | Sugar |
| TO SERVE | ||
| 2 | tb | Grated parmesan cheese |
| 2 | tb | Wheat germ; toasted |
| 4 | Breadsticks | |
| 1 | c | White sauce |
| 2 | tb | Fontina cheese |
| 4 | Plums |
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