We had kale and Bright Lights Swiss Chard ready to harvest about the same time this recipe showed up in the local newspaper. We made half of the recipe shown below from MarthaStewart.com and used chard in place of the escarole.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 1/4 pounds cremini mushrooms, trimmed and sliced
7 cloves garlic
1 large bunch kale (about 1 1/2 pounds), stems and center ribs discarded, roughly chopped1 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)
Directions:1.Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms.
2.Chop 6 garlic cloves. Heat 1 teaspoon oil over medium heat in a large saute pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 minute (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover, and cook ntil greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.
3.Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch ovenproof baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid, and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.
4.Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.
5.Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes, and cheese.
Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.
6.Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.
Bev wanted some meatballs (from the freezer) added to it and when I cooked them they fell apart and then I forgot to add them to the casserole anyway. We just ate the meat with the casserole and it worked very well.
We both really enjoyed the casserole as well as the meat.
Header photo - When the garden begins to come in, we like to plan our meals based upon what we have rather than what we want to eat. I’ve posted this before, but I think it deserves a redo because if you like peas and you like chicken and dumplins, I have to believe you’ll love peas and dumpling. She cooks the peas in just enough chicken broth to cover them and when half done, she adds milk mixed with a little flour (for thickening) and when boiling, she drops in biscuits, reduces the heat to simmer, covers, and cooks until they are done (about 10 minutes).
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Finally A Trip To New England
Two years ago: Pulled Pork Enchilasagna Verde
4/26/12 meal date
4/26/12 meal date