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Vegetarian Diabetic Low Fat Tuscan Greens and White Beans (high fiber)


1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced (2 to 3)
4 cups. escarole, coarsely chopped or spinach
3 tablespoon dry white wine
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. red pepper flakes
15 ozs. cooked white beans, drained or red kidney beans
1/4 cup chopped fresh basil

In a large saucepan heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt, and red pepper and cook for 3 or 4 more minutes over medium-low heat, stirring frequently, until the greens are wilted. Stir in the beans and basil and cook for 3 minutes more until steaming. Remove from the heat and serve.

Makes 4 servings.

Calories 208 Fat 4 g Fiber 9.3 g.
Exchanges 2 starch/bread 1/2 lean meat 1 vegetable 1/2 fat.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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