Instructions: In a very large saute or wok, combine onion and oil. Cook over medium-high heat, stirring often. While it is cooking, peel and crush the garlic and add it to the pan.

When fragrant (3 to 5 mins) add the escarole, increase heat to high and stir fry to wilt (1 to 2 mins).

Add spinach and cress and cook very briefly (1 min).

Clear a space in the center of the pan and add the beans. Spread them a bit to warm them. While they are warming add the bottled Tarragon flavored honey mustard lemon dressing. (Original recipe suggests a small amount of sweetened vinegar: vinegar to a measure of sugar, stir with a small rubber spatula and add this to the beans; mix.)

Optional: If needed cover the pan and cook for a minute or two until beans are heated through and the flavors are blended. Serve hot.
**PER SERVING: the dish, 139 cals, 2.3 g fat (15% of cals); the menu, 270 cals, 6.3 g fat

(20%).

MENU : Garlicky dish for summer goes well with a starch like polenta or breadsticks; round out with a small amount of gorgonzola or fontina cheese melted in a white sauce for the bread. Fresh fruit or fruity yogurt for dessert.

PANTRY AND MARKET : Briannas (Del Sol Fod Co., Brenham, Texas) makes a fat free Lemon Tarragon dressing: 2 tbsp (30ml) 35 cals. Avoid tough spinach leaves for this dish. Skip the escarole and use romaine, or another favorite, not too bitter-green. Vary by using different beans: fava, cannellini

NOTES : Hmmmm. This was good. Fresh. Light. Fast. Garlicky. We used red kidney beans and 3 different greens, lemon tarragon dressing, breadsticks (we skipped the sauce and sprinkled parmesan on the beans instead) and those "dinosaur plums" that are now in the market.

"A "do again!" summer dish.

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