Escarole With Mushrooms and Sun Dried Tomatoes

Ingredients

1 head of escarole (rinsed and pulled apart)
1/2 red onion (sliced)
4 cloves garlic (chopped)
3 tablespoons olive oil
1 quart box of fresh button mushrooms (sliced)
1/4 teaspoon red pepper flakes
15 ounces Great Northern Beans (drained)
Romano cheese for garnish

Preparation

1
In a large frying pan heat olive oil and place garlic and mushrooms. Sauté mushrooms until they become golden. Add onion and sun dried tomatoes.
2
Add escarole, raisins and cranberries let escarole cook down. Do Not Overcook.
3
Turn heat off and set aside.
4
Prepare spaghetti and lift out of water with tongs and add to escarole.
5
Garnish with a little olive oil, red pepper flakes and grated Romano cheese.

Tools

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About

This dish is simple in content yet elegant in both presentation and taste.

Enjoy!

Yield:

8

Added:

Thursday, December 10, 2009 - 4:50pm

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