Ww Escarole and White Beans With a Parmesan-Nut Crust = 3 Pts. |
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Prep Time: 18 Minutes Cook Time: 25 Minutes |
Ready In: 43 Minutes Servings: 2 |
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Delicious. Ingredients:
2 teaspoons olive oil |
1 medium leek, chopped (white part only) |
1 medium garlic clove, minced |
8 cups escarole, coarsely chopped (1 medium to large head) |
1/2 cup fat-free chicken broth (or vegetable broth) |
1 (15 ounce) can cannellini beans, drained and rinsed |
1/4 teaspoon black pepper |
1/8 teaspoon dried rosemary, crushed |
1/4 cup parmesan cheese, grated parmigiano reggiano recommended |
1/2 cup dried breadcrumbs, coarse-style |
2 tablespoons walnut halves, coarsely chopped |
Directions:
1. Preheat oven to 375ºF.
2. Heat oil in a nonstick Dutch oven (a large pot with a tight-fitting lid). Add leek and garlic; sauté until leek is translucent, about 5 minutes. Add escarole and sauté, stirring constantly, until escarole is limp, about 1 minute; stir in broth. Cook over high heat, stirring frequently, until escarole is tender and broth evaporates, about 3 minutes; stir in beans, pepper and rosemary.
3. Spoon escarole-mixture into a 1 1/2-quart glass baking dish. Combine cheese, bread crumbs and walnuts in a small bowl; sprinkle over escarole-mixture. Bake until bread crumbs are lightly browned, about 15 minutes.
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