Escarole Kale White Bean And Tomato Lasagna Food

PASTA WITH WHITE BEANS, TOMATOES, AND ESCAROLE

Steps:

• In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a bowl and reserve the cooking liquid. In a large deep skillet cook the onion, the garlic, the sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the escarole in 2 batches, and cook each batch, stirring, for 2 minutes, or until the escarole is wilted. Add the wine and simmer the mixture for 3 minutes. In a blender or food processor purée 1 1/2 cups of the cooked beans with 2 cups of the reserved cooking liquid and add to the skillet with the remaining beans, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, uncovered, stirring occasionally, for 10 minutes, or until it is thickened slightly, and stir in the parsley. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a large bowl toss it with the sauce and the Parmesan.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

ROASTED TOMATO AND ESCAROLE LASAGNA

Steps:

• Place ricotta in fine sieve set over bowl.
• Slice tomatoes crosswise into thirds. Place on parchment paper-lined rimmed baking sheet; sprinkle with 2 tbsp (30 mL) of the oil, ½ tsp (2 mL) of the salt and pepper. Roast in 450°F (230°C) oven until beginning to brown slightly at edges, about 45 minutes.
• Meanwhile, in large pot of boiling salted water, boil noodles until tender but firm, about 12 minutes. Drain; chill under cold water and drain again. Set aside.
• Cut off stem end of escarole to separate leaves. In large pot of boiling water, blanch until tender, about 4 minutes. Drain; chill under cold water. Drain again; using hands, forcefully press out excess moisture. Chop and transfer to bowl.
• In small nonstick skillet or saucepan, heat remaining oil over medium heat. Add garlic and remaining salt; fry until soft and fragrant, 1 to 2 minutes. Add to escarole along with drained ricotta, half of the Romano cheese, flour, egg and nutmeg; mix thoroughly.
• In greased 13- x 9-inch (3 L) baking dish, lay 3 noodles. Top with half of the ricotta mixture, spreading to coat evenly. Cover with another layer of noodles; top with half of the tomatoes. Sprinkle tomatoes with half of the oregano and half of the remaining cheese. Repeat layering.
• Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Uncover and bake for 25 minutes. Let stand for 5 minutes before serving.

TOMATO AND ESCAROLE SOUP WITH WHITE BEANS

Steps:

• In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to "dance".
• To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.
• Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!

RAVIOLI WITH TOMATOES, WHITE BEANS, AND ESCAROLE

Steps:

• Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
• Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
• Bring to a boil; stir in greens.
• Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
• Stir in pasta and water; cook one minute or until heated through.
• Sprinkle with cheese.

ESCAROLE WITH WHITE BEANS

Steps:

• In a large skillet, heat the oil over medium heat.
• Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
• Sprinkle Parmesan on top and serve.