Escarole, Kale, White Bean, And Tomato Lasagna

16 faves | 2 recommends
More from this source
Whole Living


Add a comment


1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 1/4 pounds cremini mushrooms, trimmed and sliced

7 cloves garlic

Coarse salt

1 large bunch kale (about 1 1/2 pounds), stems and center ribs discarded, roughly chopped

1 large head escarole (1 to 1 1/2 pounds), trimmed and roughly chopped

2 cans (15 ounces each) cannellini beans, 1/4 cup bean liquid reserved and beans drained

1 1/2 teaspoons chopped fresh oregano

1 can (28 ounces) whole plum tomatoes, drained

1/2 teaspoon red-pepper flakes

6 ounces Parmesan cheese, grated (2 3/4 cup)

You might also like

Sauteed Greens With Beans
Whole Foods Market
Winter Greens Slaw With Ginger-Mint Yogurt Dres...
Gluten Free Girl
Fields Of Green Tarte Tatin
Sautéed Mixed Greens With Olives And Ricotta Sa...
Food & Wine
Minstra Maritata
SF Gate
An Assembly Of Southern Greens Cooked In Pork S...
New South Stir-Fry Of Hearty Greens With Garlic
Roasted Garlic And Vegetable Soup With Pasta
Autumn Salad
Pork Chops With Escarole And Balsamic Onions
Real Simple