Braised Escarole with Cannellini Beans and Mushrooms
by: Three Many Cooks
Serves: 6
- 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
- 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.
- 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/
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