- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 319.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 514.1 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 11.6 g
- Protein: 13.5 g
Beans and Greens with Tomatoes and PotatoesSubmitted by: MADDY_AVENA
IntroductionMore of the summer garden in a bowl More of the summer garden in a bowl
3 medium sized Yukon gold potatoes, scrubbed and thinly sliced
3 cups chard, washed and chopped
1 clove garlic, crushed
1 1/2 cups of "beans in a bottle" (see separate recipe, or use 1 1/2 cups cooked or canned white beans, an aditional garlic clove and a Tbsp olive oil)
1 cup roasted tomatoes
olive oil spray
pinch fennel seed
Add "beans in a bottle*" (See separate recipe in my recipe box), roasted tomatoes**, fennel seeds, salt and pepper.
Cover and simmer for five more minutes, adding a little more water if necessary.
* If using canned or plain beans, simmer them first in a little vegetable broth with a clove of chopped garlic and 1Tbsp olive oil.
** To roast tomatoes: Cut fresh garden tomatoes into wedges. Preheat oven to 250 degrees. Spray a baking dish with olive oil spray. Lay tomatoes in a single layer in the dish. Spray with some more olive oil and sprinkle with salt. Roast until the tomatoes start to carmelize. These can be stored for several days in the refrigerator, canned or pureed into a fresh tomato sauce.
Number of Servings: 3
Recipe submitted by SparkPeople user MADDY_AVENA.