Beans and Greens

Serves 4 as a side dish, 2 as a main course

This simple brasserie-inspired dish comes together in minutes. As a
side dish, it pairs up nicely with gr illed chicken or turkey sausage.
As a main course, serve with a tomato salad.

1 tablespoon olive oil
1 large clove garlic, minced
1 15-ounce can soybeans, drained and rinsed
6 cups baby arugula
1/4 teaspoon salt
Freshly ground pepper, to taste
Juice of 1/2 lemon

Heat the oil in a large saucepan or a high-sided saute pan over medium
heat. Add the garlic, and cook until lightly browned, being careful not to
burn it. Add the beans and coat with the oil and garlic using a wooden
spoon until heated through, about 3 to 4 minutes. Pile arugula into the
pan, and work the leaves into the beans with the wooden spoon until they
wilt. Turn off heat. Sprinkle with salt and pepper, squeeze the lemon over
the mixture, stir, and serve.

Per main course serving: 322 calories, 19 g fat (3 g saturated), 21 g
carbohydrates, 23 g protein, 6 g fiber, 534 mg sodium (23% Daily Value).


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