White Beans with Tofu and Escarole


2 tablespoons olive oil, divided

1 small leek (washed well), sliced

3 cups chopped escarole

1 small red bell pepper, diced

6 large cloves garlic, minced, divided

½ teaspoon crushed red pepper flakes

1 tablespoon minced fresh rosemary

4 ounces firm tofu, cut into ½” cubes

2 cups Great Northern or other white beans, rinsed and drained

½ cup grated Asiago or other sharp cheese (optional) 


In a large skillet, heat 1 tablespoon olive oil and sauté leek until just tender, 3-4 minutes.  Add escarole and bell pepper; stir to coat with oil.  Add 4 cloves garlic (minced), red pepper flakes, and rosemary.  Reduce heat, cover, and cook for about 5 minutes, stirring frequently, until just tender. 

While escarole is cooking, heat remaining 1 tablespoon oil in a small saucepan and sauté shrimp with remaining garlic for 2-3 minutes, until opaque and cooked through. 

Gently stir beans into escarole mixture and heat through, about 2 minutes.  Season with salt and pepper.  Divide among serving plates and top each with 4 shrimp.  Sprinkle with cheese and serve. 

pdf of recipe can be found here