Herbs, veal and greens create this tasty dish in minutes

By Linda Gassenheimer

Fresh herbs, sauteed veal and tiny creamer potatoes makes a light spring dinner. Romaine and radicchio cooked with garlic until they start to wilt lend flavor, color and crunch.

Veal scallops take only a few minutes to cook. Boneless, skinless chicken breasts can be substituted, but will require more time as they are thicker.

Creamer potatoes are new potatoes that are about 3‚Ñ4 inch in diameter. They are only in season for a short time in the spring, and are a snap to prepare:

PARSLEY NEW POTATOES

Wash but do not peel 3‚Ñ4 pound new or creamer potatoes. Place in a microwave-safe bowl; microwave on high 5 minutes. Add 2 teaspoons olive oil, 1‚Ñ2 cup chopped fresh parsley and salt and freshly ground pepper to taste. Toss well and serve. Makes 2 servings.

This meal contains 426 calories per serving, with 31 percent of calories from fat.

Wine suggestion: These mild flavors would go well with a pinot grigio.

HELPFUL HINTS

Red or yellow potatoes, cut into 3‚Ñ4-inch pieces, may be substituted.

Flat parsley has a sweeter flavor, but the curly variety may be used.

Bagged washed, ready-to-eat romaine and radicchio leaves can be used.

COUNTDOWN

Microwave potatoes.

Make veal.

SHOPPING LIST

To buy: 3‚Ñ4 pound veal scallops; 1 small head romaine, 1 small head radicchio or 1 bag ready-to-eat romaine and radicchio leaves, 3‚Ñ4 pound new or creamer potatoes; 1 small bunch fresh parsley.

Staples: Olive oil, garlic, salt, peppercorns.

GARLIC GREENS WITH SAUTEED VEAL

2 teaspoons olive oil

3‚Ñ4 pound veal scallops

Salt and freshly ground pepper

4 garlic cloves, crushed

5 cups romaine and radicchio leaves

Heat oil in a nonstick skillet over high heat. Brown veal 1 minute on each side. Salt and pepper and remove to a plate. Cover with an inverted plate to keep warm. Add garlic and greens to the skillet. Toss 2 minutes or until the greens just start to wilt. Add salt and pepper to taste. Serve over the veal. Makes 2 servings.

Per serving: 262 calories (34 percent from fat), 9.7 g fat (1.8 g saturated, 4.4 g monounsaturated), 144 mg cholesterol, 36.2 g protein, 6.2 g carbohydrates, 1.9 g fiber, 162 mg sodium.