Spinach, Kale, White Bean and Tomato Strata

This dinner was veggie-licious! It is layer upon layer of vegetables, but instead of being mushy and bland, it was texturally interesting and wonderfully flavorful! It was a huge hit, and I am looking forward to trying variations with seasonal vegetables.

1 T plus 1 t. extra-virgin olive oil
1 lb. cremini mushrooms, trimmed and sliced
8 cloves garlic
Kosher salt
1 large bunch of kale (about 1 1/2 lbs.), stems and center ribs discarded, roughly chopped
1 lb. spinach
2 cans (15 ounces each) cannellini beans, 1/4 C bean liquid reserved and beans drained
1 t. oregano
1 can (28 ounces) whole plum tomatoes, drained
1/2 t. crushed red pepper
6 ounces Parmesan cheese, grated

Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool.

Chop 8 cloves garlic. Heat 1 teaspoon oil over medium heat in a large pan or skillet. Add garlic and 1/2 t. salt, and cook until fragrant, about 1 minute. Raise heat, and add 1/2 C water. Add two-thirds of kale; cover and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in spinach, and add a little more water if necessary. Cover and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.

 Preheat oven to 375*. Coat bottom of a 9-by-13-inch baking dish with 1 teaspoon oil. Place beans in a food processor. Puree bean liquid, beans, oregano and garlic until smooth.

Coarsely chop tomatoes, reserving juices. Combine tomatoes and juice with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.

Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, use the back of the spoon to slightly flatten mounds. Layer with remaining mushrooms, tomatoes and cheese. Bake for 30 to 35 minutes, until bubbling around the edges.