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- 12 ounces purchased or prepared corn bread
- Nonstick cooking spray
- 2 tablespoons finely shredded Parmesan cheese
- 3 tablespoons olive oil
- 1 red onion, thinly sliced
- 3 tablespoons red wine or balsamic vinegar
- 1 15 ounce can no-salt added cannellini beans (white kidney beans), rinsed and drained
- 2 1 pound packages collard greens (torn), curly endive (torn), or baby spinach
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Finely shredded Parmesan cheese (optional)
- Crushed red pepper (optional)
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 490,
- Fat, total (g) 19,
- chol. (mg) 36,
- sat. fat (g) 3,
- carb. (g) 67,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 4,
- fiber (g) 15,
- sugar (g) 4,
- pro. (g) 17,
- vit. A (IU) 14966,
- vit. C (mg) 81,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 452,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 827,
- Potassium (mg) 763,
- calcium (mg) 616,
- iron (mg) 4,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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