The other night we were having a cozy night at home and no one wanted to go to the grocery store to buy ingredients for dinner. So this of course encouraged me to look through the cabinets and the refrigerator for ingredients so I could throw something together. Here is what I came up with.
1 Lg. White Onion
5 Cloves of Garlic
5 Roma Tomatoes
1 Can cannellini beans
3 TBSP. white sugar
1 tsp. herbs d’Provence
2 tsp. garlic powder
Salt to taste
Three big handfuls of power mixed greens (baby kale, baby spinach, Swiss chard)
First slice the Roma tomatoes into rounds ,place on a small baking sheet, sprinkle with salt ,oregano ,garlic powder and drizzle with olive oil. Bake at 400° for 20 to 30 minutes but keep an eye on them so that they don’t burn. When they are done set them aside until they cool, and then chop them up and set aside.
As the tomatoes are cooking ,place 3 tablespoons of olive oil in skillet pan with 1 tablespoon of butter on medium heat. Add to that the sliced white onion and sauté. After five minutes sprinkle with 3 to 4 tablespoons of white sugar. Stir and sauté for another 10 minutes. Next add all five clothes of chopped garlic and reduce heat slightly so that the garlic will not burn and continue sautéing for another 10 minutes or so until the onions look nice and caramelized. Next add one can of drained cannelloni beans and stir. Continue cooking for another five minutes. Add the chopped tomatoes some salt to taste a little bit of garlic powder and herbs d’Provence and turn off the heat.
Toss the greens in a light vinaigrette made with 3 tablespoons of olive oil 1 tablespoon of red wine vinegar and the juice of one small lemon. (Or your favorite vinaigrette )
Plate A handful of the mixed greens on a plate and top with the warm bean mixture.
This recipe will serve 4 people as a small side salad ,if you want to serve it as a main dish double or triple the recipe.