Braised Escarole with Cannellini Beans and Mushrooms
Zesty Braised Escarole with Cannellini Beans and Mushrooms. It’s quick, one-dish and with the escarole cooked right in, it’s a salad & main course in one.
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Cooking tools:
- Grater
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Toaster
- Plate
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
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