*2 heads of organic escarole
*1 – 5oz container of organic shiitake mushrooms (365 Whole Foods)
*1 – 13.4oz organic Cannellini Beans (Jack’s Quality. Thrive Market)
*5 cloves finely chopped organic garlic
*4 tbs organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market, VitaCost or iHerb)
*Pink Himalayan sea salt to taste
*Crushed Simply Organic red pepper flakes to taste (Simplyorganic.com, iHerb, VitaCost, Amazon)
DIRECTIONS
Soak the escarole in saltwater to clean. Drain and rinse the escarole very well. In a large pot, you will want to steam the escarole like spinach. Tear the escarole leaves in half and put them in the pot, leaving some of the water on them so the escarole can steam. Steam until wilted. Remove the escarole from the pot and put it in a bowl.
You can clean the same pot to finish the recipe.
Melt the vegan butter and add the chopped garlic to sauté a bit. Course chop the shiitake mushrooms and add them to the garlic butter. Cook the mushrooms for five minutes. Cut up the escarole into smaller pieces and add the escarole to the mushrooms. Pour some of the liquid out of the cannellini beans, leaving some of the liquid to add to the escarole. Add the beans and liquid to the pot. Salt and red pepper flake to taste. Heat through and serve.
