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Sauté olive oil, okra, onion, mushrooms in a large
sauté pan over medium heat for 8-10 minutes, until vegetables become
soft. Add chili powder and paprika and cook an additional minute.
Pre-heat your oven to 400 degrees.
While the vegetables cook, puree all Sage Walnut Cream ingredients
in a food processor until smooth (this will take a few minutes).
After the vegetables are finished cooking, peel individual leaves
off the head of escarole and turn the leave so that it is cupped in
your hand. Place a small amount of filling down the rib of the
escarole and wrap the leaf around the filling almost like a burrito. Turn
the stuffed escarole seam side down in a baking dish. Continue
stuffing escarole until the filling is used.
Top escarole with the walnut cream sauce and bake for 8-10 minutes.
Escarole will soften and will be warmed through.
As an addition, you can add cooked rice or quinoa to the vegetable
mixture when stuffing or serve with rice or quinoa.
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