1/2 cup sugar-free, low-fat barbecue sauce
1/4 tsp dry mustard
1/3 cut small white onion, grated
3 tbsp low-fat bacon bits
1 cup cannellini beans, drained (If you prefer a more Southern taste, try substituting ½ cup canned, drained collard greens for the kale.)
1 cup fresh kale, cleaned and roughly chopped
Salt and freshly ground black pepper
In a small saucepan over high heat, combine the barbecue sauce with the dry mustard, onion, bacon bits, beans, and kale. Bring to a boil, reduce the heat to low, and simmer the beans for 10 minutes, or until the kale is tender, stirring occasionally. The sauce should thicken slightly and the beans should be very tender. Season the beans with salt and pepper to taste, and serve.
1.6 g fat
7 g protein
18 g carbohydrates
4 mg cholesterol
4 g fiber
570 mg sodium
Celebrity chef Rocco DiSpirito is a popular television personality and the author of numerous hit cookbooks including his current New York Times bestseller Now Eat This! available wherever books are sold.
NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC