Escarole and Chickpeas - 29g Carbs, 8g Fiber

Greens and beans is an Italian classic. If you are using canned
chickpeas or garbanzos, rinse them well to remove most of the
salt. Try sprinkling this with a bit of balsamic vinegar.
Servings: 2

1 tsp extra-virgin olive oil
1 small head escarole
2 cloves garlic, minced
1 cup chickpeas
Balsamic vinegar, lemon juice or salt and pepper to taste (optional)
2 tsp grated Parmesan cheese (optional)

Wash the escarole and pat dry. Tear into pieces and set aside.

Heat the olive oil in a medium skillet. Add the garlic and
chickpeas. Cook, stirring constantly for about 2 minutes or until
garlic just begins to turn golden. Add the escarole and continue
to cook until the escarole is limp but still bright green.
Season to taste and sprinkle with grated Parmesan cheese, if using.

Servings: 2
Nutrition per Serving:
272 Calories, 14g Total Fat, 2g Sat, 0mg Cholesterol,
29g Carbs, 8g Fiber, 9g Protein, 231mg Sodium

From: Dr Weil

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