Green Beans with Browned Garlic

Serves 4 • Gluten Free

• 1 pound green beans, trimmed
• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons pine nuts, toasted

1 Bring medium saucepan of water to boil over high heat. Add beans and cook just until crisp-tender, about 3 minutes. Drain.

2 Heat oil in large skillet over medium heat. Add garlic and cook, stirring constantly, until garlic is lightly browned, 1–2 minutes. Add beans, salt, and pepper and cook, stirring constantly, until heated through, about 1 minute. Stir in pine nuts.

PER SERVING (GENEROUS ¾ CUP): 92 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 154 mg Sod, 8 g Total Carb, 3 g Sugar, 3 g Fib, 3 g Prot, 41 mg Calc. PointsPlus value: 2

Kale with Balsamic Vinegar

Serves 4 • Gluten Free

• 4 cups chopped kale (about 1 pound)
• 2 teaspoons olive oil
• 6 shallots, finely chopped
• ¼ cup water
• 1 tablespoon balsamic vinegar
• ½ teaspoon Dijon mustard
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

1 Bring ½ inch of water to boil in large skillet. Add kale and cook, covered, until wilted and tender, about 5 minutes. Drain in colander. Wipe skillet dry.

2 Heat oil in same skillet over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add water, vinegar, and mustard; bring to boil. Cook, stirring constantly, 1 minute. Return kale to skillet and sprinkle with salt and pepper; cook, stirring, until heated through, about 2 minutes.

Per serving (scant 1 cup): 65 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 110 mg Sod, 10 g Total Carb, 2 g Sugar, 2 g Fib, 2 g Prot, 64 mg Calc. PointsPlus value: 2

Cook’s Note

Kale, a member of the cabbage family, is available year-round but is at its best during the colder months. Choose bunches that are deeply colored without any yellowing or wilting. Kale can be stored in a plastic bag in the crisper drawer of your refrigerator for 3 to 4 days.