Try out this traditional recipe out of upstate New York with a twist.

Ingredients:
  • 2 tablespoons olive oil 
  • 2 garlic cloves, chopped 
  • ¼ teaspoon crushed red pepper 
  • 8 oz shiitake mushrooms, thinly sliced  
  • 1 large head escarole, cleaned, rinsed and chopped  
  • 2 long Italian hot peppers, seeded and thinly sliced  
  • 1 15oz can cannellini beans, drained and rinsed   
  • ½ cup breadcrumbs  
  • ½ cup nutritional yeast or parmesan cheese 
  • 1 cup vegetable broth 
  • Salt and pepper to taste​
Directions:
  1. Heat olive oil over medium heat and add garlic, crushed red pepper, and shiitake and sauté for 3-5 minutes.
  2. Add washed escarole and peppers, and thoroughly mix with garlic oil mixture for about 3 minutes. 
  3. Add beans and broth and allow mixture to simmer until the peppers are tender, about 10 minutes. 
  4. Remove from heat and carefully add the breadcrumbs, cheese (or nutritional yeast) and toss until blended. 
  5. Add salt and pepper to taste and serve immediately. 
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