Braised Escarole with Cannellini Beans and Mushrooms
 
 
by:
Serves: 6
Ingredients
  • ¼ cup olive oil
  • ½ pound baby bella mushrooms, sliced
  • 6 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (15 to 16 ounces) cannellini beans, drained
  • 1 head escarole, washed, cored, and coarsely chopped
  • ¾ cup finely grated pecorino cheese, plus extra for sprinkling
  • 1 loaf European-style whole grain bread, cut into 12 thick slices
Instructions
  1. Heat oil over medium-high heat in a large Dutch oven or soup kettle. Add mushrooms; sauté until liquid has evaporated and mushrooms start to brown, about 4 minutes. Add garlic, oregano, red pepper flakes, and cook until fragrant, about a minute longer. Add tomatoes and bring to a simmer. Reduce heat to medium-low and continue simmer until thickened to tomato sauce consistency, about 10 minutes. Stir in beans and escarole; continue to cook until escarole wilts and gets tender, about 5 minutes longer. Stir in cheese.
  2. Meanwhile toast bread and top with a portion of sauce, sprinkle with additional cheese and serve immediately.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/braised-escarole-with-cannellini-beans-and-mushrooms/