Beans & Spinach Recipe
- 4 garlic cloves, sliced
- 2 tablespoons olive oil
- 2 large onions, chopped
- 1 pound fresh baby spinach
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1/2 cup white wine or reduced-sodium chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender.
- 2. Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon. Yield: 6 servings.
3/4 cup equals 138 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 446 mg sodium, 17 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.