Prep time: 50 minutes, plus 40 minutes cooking time
- 1 tablespoon extra-virgin olive oil
- 1 pound cremini mushrooms, trimmed and sliced
- 7 cloves garlic, diced
- kosher salt and ground black pepper
- 1 large bunch kale (stems and center ribs removed, roughly chopped)
- 1 large head escarole (trimmed and roughly chopped)
- 2 cans (15 oz. each) cannellini beans, drained, with ¼ cup bean liquid reserved
- 1 ½ teaspoons fresh oregano, chopped
- 20 oz. tomato sauce
- ½ teaspoon red pepper flakes
- 6 oz. Parmesan cheese, grated
- Heat a large skillet over high heat. Add 1 teaspoon oil and half of the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 teaspoon oil and the remaining mushrooms.
- Heat 1 teaspoon oil over medium heat in large saute pan or skillet. Add garlic and ½ teaspoon salt, and cook until fragrant, about 1 minute (do not let brown).
- Raise heat to medium-high, and add ½ cup water. Add two-thirds of the kale; cover and cook until wilted, about 1 minute. Add remaining kale, cover and cook 2 more minutes.
- Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes. Remove lid and cook, stirring frequently until liquid evaporates.
- Preheat oven to 375 degrees F. Coat bottom of a 9×13-inch oven-proof baking dish with 1 teaspoon oil.
- Place beans in food processor. Add remaining garlic and puree 1 minute. Add reserved bean liquid and puree until smooth, about 1 minute. Add oregano and pulse until combined with bean mixture. Season with salt and pepper.
- Add red pepper flakes to the tomato sauce, and spread 1/3 of the sauce into baking dish. Top with half the greens.
- Spread half the bean mixture over the greens and sprinkle with a third of the cheese. Scatter three quarters of the mushrooms on top of the cheese.
- Continue layering a third of the tomato sauce, the remaining greens, and a third of the cheese. Dot the top with spoonfuls of remaining bean puree. Layer with remaining mushrooms, tomatoes, and cheese.
- Cover with foil and bake until bubbling around the edges and hot, but NOT bubbling in the center, about 30-35 minutes.
- Turn on broiler. Remove the foil, and broil the top for 1-2 minutes, until golden brown. Let cool for 10 minutes, and serve.
Recipe courtesy of Alison Milwe-Grace, Owner/Chef
AMG Catering and Events