Slow-Baked Cannellini with Olives, Escarole, and Gremolata

Recipe-20453

Course Main Dishes Total Time Under 4h

Ingredients in this Recipe

1 cup dried Great Northern beans or cannellini, picked over and rinsed
1 cup tightly packed parsley leaves
1 medium lemon
1½ teaspoons dried rosemary (crumbled into bits) or Italian Herb Blend
1½ to 2 pounds escarole, coarsely chopped
2 cups thinly sliced leeks
2 large cloves garlic, thinly sliced
2 tablespoons olive oil
4 cups vegetable broth (use half water if broth is salted)
8 ounces cremini or button mushrooms, trimmed and sliced
Balsamic Syrup or good quality balsamic vinegar to taste
Freshly ground pepper
½ cup oil cured black olives (pitting optional)
½ teaspoon salt

Recipe Preparation

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