lisalewis@firstplace
November 30th, 2006, 09:12 AM
Serves: 4
Exchanges: 3/4 meat, 1 bread, 1/2 vegetable, 1/2 fat
Ingredients:
2 teaspoons olive oil
2 small heads escarole, sliced in 2-inch strips
4 medium cloves garlic, crushed
salt and freshly ground black pepper, to taste
15-1/2 ounce can chickpeas, drained and rinsed
Preparation:
Heat oil on high heat, in a large non-stick pan. Add garlic and chickpeas and saute 1 minute. Add escarole to pan and saute 3 additional minutes. Season to taste. Serves 4 as a side dish to the Roasted Red Pepper Pasta.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.
Exchanges: 3/4 meat, 1 bread, 1/2 vegetable, 1/2 fat
Ingredients:
2 teaspoons olive oil
2 small heads escarole, sliced in 2-inch strips
4 medium cloves garlic, crushed
salt and freshly ground black pepper, to taste
15-1/2 ounce can chickpeas, drained and rinsed
Preparation:
Heat oil on high heat, in a large non-stick pan. Add garlic and chickpeas and saute 1 minute. Add escarole to pan and saute 3 additional minutes. Season to taste. Serves 4 as a side dish to the Roasted Red Pepper Pasta.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.