Serves 4 / An Italian version of stir-fry, this classic traditionally includes sausage; tempeh or extra-firm tofu make wonderful vegetarian alternatives. Ingredient tip: This recipe uses 1½ cans of white beans; use leftovers in your next pasta sauce, chili, or salad.
2 tablespoons olive oil, divided
1 small leek (washed well), sliced
3 cups chopped escarole
1 small red bell pepper, diced
6 large cloves garlic, minced, divided
½ teaspoon crushed red pepper flakes
1 tablespoon minced fresh rosemary
16 large frozen and thawed shrimp, peeled and deveined
2 cups Great Northern or other white beans, rinsed and drained
½ cup grated Asiago or other sharp cheese
- In a large skillet, heat 1 tablespoon olive oil and sauté leek until just tender, 3-4 minutes. Add escarole and bell pepper; stir to coat with oil. Add 4 cloves garlic (minced), red pepper flakes, and rosemary. Reduce heat, cover, and cook for about 5 minutes, stirring frequently, until just tender.
- While escarole is cooking, heat remaining 1 tablespoon oil in a small saucepan and sauté shrimp with remaining garlic for 2-s3 minutes, until opaque and cooked through.
- Gently stir beans into escarole mixture and heat through, about 2 minutes. Season with salt and pepper. Divide among serving plates and top each with 4 shrimp. Sprinkle with cheese and serve.
PER SERVING: 261 cal, 36% fat cal, 11g fat, 3g sat fat, 52mg chol, 17g protein, 26g carb, 7g fiber, 272mg sodium
