Beans & Greens

In honor of Father's Day (and Men's Health Month), I thought I'd share a favorite dish my dad used to whip up every now and then when I lived in Youngstown- beans and greens. It was a classic dish on every menu in my home town.I can still recall the smell of freshly minced garlic being sautéed in olive oil before he added spinach, escarole and endive. My dad introduced me to cannellini beans ("Italian kidney beans") and they remain a favorite of mine.The beauty of this dish is not just the simplicity of it, but it is the essence of Mediterranean cooking. Garlic, olive oil, soup beans and greens. That's it. Oh, and did I mention that it's delicious and nutritious? Chock full of phytochemicals, potassium, vitamin C, beta-carotene, protein and soluble fiber, I can't think of a better dish to help prevent heart disease and colon cancer-two awful, chronic illnesses that unfortunately strike the beloved men in our lives.So, here's the recipe!Ingredients:1 bag of baby spinach, cleaned and dried1 (15 oz) can cannellini beans, drained and rinsed2 Tbsp. olive oil2 cloves garlic, mincedPinch of saltDirections:Heat the olive oil in a large skillet. Sautee garlic until lightly browned. Add spinach to the olive oil and cook until slightly wilted. Add the beans to the greens and cook on low heat for about 5 minutes. Add a pinch of salt and serve with shredded Parmesan cheese (if desired).Makes 10 servings. Nutrition facts per serving: 159 calories, 3.4 grams fat, 9.3 grams protein, 24.7 grams carbohydrate, 8.4 grams fiber, 0 mg cholesterol, 47 mg sodium