MEAT­LESS MAINS

Try th­ese easy-peasy ul­tra-sat­is­fy­ing veg­e­tar­ian skillet sup­pers to­day. RECIPES THE TEST KITCHEN

Canadian Living - - Contents -

Sim­ple-to-make ul­tra­sat­is­fy­ing veg­e­tar­ian skillet sup­pers

BEAN & POTATO SKILLET MAKES 4 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 35 MIN­UTES

4½ tbsp olive oil, di­vided 1 onion, thinly sliced 1 large yel­low-fleshed potato, scrubbed and diced ¾ tsp salt, di­vided ¾ tsp smoked pa­prika or pa­prika 4 cups thinly sliced cab­bage 1 tbsp white wine vine­gar 1 540 ml can navy beans, drained and rinsed 4 eggs ½ cup Balkan-style yo­gurt ¼ cup chopped fresh dill lemon wedges In large non­stick skillet, heat 4 tbsp of the oil over medium heat; cook onion, potato, all but a pinch of the salt and pa­prika, stir­ring oc­ca­sion­ally, un­til veg­eta­bles be­gin to brown, about 7 min­utes.

Stir in cab­bage, vine­gar and ⅓ cup wa­ter; cover and cook un­til cab­bage is wilted and soft­ened, about 5 min­utes. Re­move lid and cook un­til cab­bage be­gins to brown and liq­uid is ab­sorbed, about 5 min­utes. Stir in beans; cook un­til po­ta­toes and cab­bage are ten­der, about 4 min­utes.

Mean­while, in sep­a­rate non­stick skillet, heat re­main­ing ½ tbsp oil over medium heat. Cook eggs, sprin­kling with re­main­ing pinch of salt, un­til whites are set but yolks are still runny, about 3 min­utes. Com­bine yo­gurt and dill, re­serv­ing some dill for gar­nish.

Di­vide potato mix­ture among 4 plates; top each with yo­gurt mix­ture, 1 fried egg and dill. Serve with lemon wedges.

PER SERV­ING

about 432 cal, 18 g pro, 23 g to­tal fat (5 g sat. fat), 41 g carb (8 g di­etary fi­bre, 6 g sugar), 198 mg chol, 939 mg sodium, 855 mg potas­sium. % RDI: 13% cal­cium, 29% iron, 15% vit A, 45% vit C, 54% fo­late.

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