SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beans and Greens with Corn Bread Croutons

Makes: 4 servings
Start to Finish 25 mins
Beans and Greens with Corn Bread Croutons
Ingredients
  • 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)
Directions

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.

Nutrition Facts (Beans and Greens with Corn Bread Croutons)
  • 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 (g) 452,
  • Cobalamin (Vit. B12) (g) 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe