This is the sort of simple dish I find myself enjoying in the sunshine; sitting outside on Andrew’s parents back porch at the very beginning of spring with the sun warming my back and my puppy running through the tall grass; much like this weekend. It’s lite but warm and filling from the protein and fiber in the cannellini beans. And when the sun goes down and you find yourself basking in the crisp and cool evening, add some good vegetable broth and use up the leftovers for a fantastic stew. Add some sliced avocado for a more substantial meal.
Cabbage & Cannellini Bean Warmed Salad [serves 4]
adapted from: Super Natural Every Day, by Heidi Swanson
1 tablespoon extra virgin olive oil
.25 medium/ 4 ounces/ 115 g russet potato, cut into very tiny cubes
1 shallot, very thinly sliced
15 ounce/ 425 g can cannellini beans, rinsed and drained
1 medium/ 4 cups/ 8 ounces/ 225 g green cabbage, finely shredded
In a large skillet, heat olive oil over medium-high heat. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until potatoes are soft and browned. Stir in the shallot and beans and cook an additional 5 minutes, making sure the beans are in a single layer in the pan to assure even browning.
Reduce heat to medium and add the cabbage, stirring to combine with bean mixture. Cover the skillet for about 5 minutes, until cabbage has wilted but has not completely lost its structure.
Nutritional Information (per serving)
150 calories, 24g Carbohydrates, 4g Fat, 9g Protein