ESCAROLE AND WHITE BEANS WITH A PARMESAN-NUT CRUST WEIGHT WATCHER

ESCAROLE AND WHITE BEANS WITH A PARMESAN-NUT CRUST WEIGHT WATCHER image

Yield 6 people

Number Of Ingredients 11

2 tsp olive oil
1 medium leek(s), chopped (white part only)
1 medium garlic clove(s), minced
8 cup(s) escarole, coarsely chopped (1 medium to large head)
1/2 cup(s) fat-free chicken broth, or vegetable broth
15 oz canned cannellini beans, drained and rinsed
1/4 tsp black pepper
1/8 tsp dried rosemary, crushed
1/4 cup(s) grated Parmesan cheese, Parmigiano Reggiano recommended
1/2 cup(s) dried bread crumbs, coarse-style
2 tbsp walnut halves, coarsely chopped

Steps:

* Preheat oven to 375ºF. * Heat oil in a nonstick Dutch oven (a large pot with a tight-fitting lid). Add leek and garlic; sauté until leek is translucent, about 5 minutes. Add escarole and sauté, stirring constantly, until escarole is limp, about 1 minute; stir in broth. Cook over high heat, stirring frequently, until escarole is tender and broth evaporates, about 3 minutes; stir in beans, pepper and rosemary. * Spoon escarole-mixture into a 1 1/2-quart glass baking dish. Combine cheese, bread crumbs and walnuts in a small bowl; sprinkle over escarole-mixture. Bake until bread crumbs are lightly browned, about 15 minutes. Yields about 2/3 cup per serving.