Prep Time:
30 Minutes
Makes:
4 Servings
INGREDIENTS
- 7 Tbsp. Extra-Virgin Olive Oil
- 8 oz. Oyster Mushrooms, broken into large pieces
- 8 oz. Shiitake Mushrooms, cut into ½" slices
- 1 tsp Kosher Salt
- ½ tsp Cracked Black Pepper
- 3 cups Prepared Cannellini Beans
- ½ cup Chicken or Vegetable Stock
- 2 ea. Garlic Cloves, divided
- 6 ea. Scallions, sliced into 1" pieces
- 2 bunch Tuscan Kale, center ribs and stems removed, leaves torn
- 1 cup Crumbled Feta Cheese
- 1 Tbsp. Toasted Sesame Seeds
- 1 bunch Cilantro, thin sliced, stems included
-
2 ea. Limes, cut into 8 wedges
DIRECTIONS
Mushrooms
- Heat 4 Tbsp. oil in a large skillet over medium-high until shimmering
- Add mushrooms and cook, tossing occasionally, until browned, approximately 8–10 minutes
- Season with salt and pepper, transfer to a plate.
Beans
- Purée beans, stock, 2 Tbsp. oil, 1 garlic clove blender until smooth.
- Season with salt and pepper to taste
Kale
- Heat 1 Tbsp. oil in same skillet over medium-high
- Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, approximately 1 minute
- Add kale and cook, tossing often, until wilted 3–5 minutes.
- Season with salt and pepper to taste
- Transfer to plate with mushrooms
Assemble
- Divide bean purée between 4 bowls
- Top with sauteed kale, feta, mushrooms, sesame seeds, and cilantro
- Serve with lime wedges
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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