Tuesday, February 24, 2009

Weight Watchers Recipe: Escarole and White Beans with a Parmesan-Nut Crust

Ingredients 2 tsp olive oil 1 medium leek(s), chopped (white part only) 1 medium garlic clove(s), minced 8 cup(s) escarole, coarsely chopped (1 medium to large head) 1/2 cup(s) fat-free chicken broth, or vegetable broth 15 oz canned cannellini beans, drained and rinsed 1/4 tsp black pepper 1/8 tsp dried rosemary, crushed 1/4 cup(s) grated Parmesan cheese, Parmigiano Reggiano recommended 1/2 cup(s) dried bread crumbs, coarse-style 2 tbsp walnut halves, coarsely chopped Instructions Preheat oven to 375ºF. 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. 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. Yields about 2/3 cup per serving. POINTS® Value: 3 Servings: 6 Preparation Time: 18 min Cooking Time: 25 min Level of Difficulty: Easy Recipe courtesy of Weight Watchers

1 comment:

Anonymous said...

Tried this recipe on Saturday night. It is S-o-o-o delicious! I used Progresso Italian Style bread crumbs because that's what was in the pantry and they were fine. Netx time, I would use less bread crumbs because the1/2 cup was too much, even for me!

Had some left over and it was even better today. A real keeper.

Italian Camille

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