Escarole And White Beans With A Parmesan-Nut Crust Weight Watcher

• 2 tsp olive oil
• 1 medium leek(s), chopped (white part only)
• 1 medium garlic clove(s), minced
• 8 cup(s) escarole, coarsely chopped (1 medium to large head)
• 1/2 cup(s) fat-free chicken broth, or vegetable broth
• 15 oz canned cannellini beans, drained and rinsed
• 1/4 tsp black pepper
• 1/8 tsp dried rosemary, crushed
• 1/4 cup(s) grated Parmesan cheese, Parmigiano Reggiano recommended
• 1/2 cup(s) dried bread crumbs, coarse-style
• 2 tbsp walnut halves, coarsely chopped

1. * Preheat oven to 375u0b0F.
2. * Heat oil in a nonstick Dutch oven (a large pot with a tight-fitting lid). Add leek and garlic; saute until leek is translucent, about 5 minutes. Add escarole and saute, stirring constantly, until escarole is limp, about 1 minute; stir in broth. Cook over high heat, stirring frequently, until escarole is tender and broth evaporates, about 3 minutes; stir in beans, pepper and rosemary.
3. * Spoon escarole-mixture into a 1 1/2-quart glass baking dish. Combine cheese, bread crumbs and walnuts in a small bowl; sprinkle over escarole-mixture. Bake until bread crumbs are lightly browned, about 15 minutes. Yields about 2/3 cup per serving.

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Taken from www.epicurious.com/recipes/member/views/escarole-and-white-beans-with-a-parmesan-nut-crust-weight-watcher-50024510 (may not work)