Beans and Greens with Corn Bread Croutons
ounces purchased or prepared corn bread
Nonstick cooking spray
tablespoons olive oil
tablespoons red wine or balsamic vinegar
15 ounce can no-salt added cannellini beans (white kidney beans), rinsed and drained
1 pound packages collard greens (torn), curly endive (torn), or baby spinach
teaspoon ground black pepper
Crushed red pepper (optional)
- Preheat oven to 400 degrees F. For croutons, cut corn bread into 1-inch cubes (about 4-1/2 cups). Place cubes in a 15x10x1-inch baking pan; lightly coat with cooking spray. Bake about 10 minutes or until crisp and golden. Remove from oven; sprinkle with the 2 tablespoons Parmesan cheese.
- In a 12-inch skillet heat 1 tablespoon of the oil over medium heat. Add onion; cook for 4 to 5 minutes until tender. Stir in 2 tablespoons of the vinegar. Add beans; heat through. Transfer to a bowl; cover to keep warm.
- Add remaining oil to skillet. Add greens; cook and stir, in batches if necessary, just until wilted. Sprinkle with salt and black pepper; drizzle with the remaining vinegar. To serve, top greens with beans and croutons. If desired, top with additional Parmesan cheese and sprinkle with crushed red pepper.
Nutrition Facts(Beans and Greens with Corn Bread Croutons)
- Per serving:
- 490 kcal cal.,
- 19 g fat
- (3 g sat. fat,
- 4 g polyunsaturated fat,
- 9 g monounsatured fat),
- 36 mg chol.,
- 827 mg sodium,
- 67 g carb.,
- 15 g fiber,
- 4 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet