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Slow-Baked Cannellini with Olives, Escarole, and Gremolata

Slow-Baked Cannellini with Olives, Escarole, and Gremolata Recipe

  • 2 tablespoons olive oil
  • 8 ounces cremini or button mushrooms, trimmed and sliced
  • ½ teaspoon salt
  • 2 cups thinly sliced leeks
  • 2 large cloves garlic, thinly sliced
  • 1½ teaspoons dried rosemary (crumbled into bits) or Italian Herb Blend
  • 4 cups vegetable broth (use half water if broth is salted)
  • ½ cup oil-cured black olives (pitting optional)
  • 1½ to 2 pounds escarole, coarsely chopped
  • 1 cup dried Great Northern beans or cannellini, picked over and rinsed
  • Freshly ground pepper
  • Balsamic Syrup or good-quality balsamic vinegar to taste
  • 1 medium lemon
  • 1 cup tightly packed parsley leaves
  • 1 clove garlic (small or large, depending on how much you love it), thinly sliced
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 380kcal (19%)
Total Fat 15g (23%)
Saturated Fat 2g (11%)
Cholesterol 0mg (0%)
Total Carbohydrate 54g
Dietary Fiber 19g
Sugars 5g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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