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Escarole, Kale, White Bean, And Tomato Lasagna

1442 originals, 208 faves, 3 lists
11 faves
Photo: Whole Living

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Ingredients

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)

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