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Artichoke Sauce with Mushrooms and Greens
Recipe By : Mollie Katzen/The Enchanted Broccoli Forest
Serving Size : 5 Preparation Time :0:00
Categories : Healthy And Hearty Main Dishes
Pasta Sauces
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 cup onion -- minced
3/4 pound mushroom -- sliced
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 pound kale or collard greens -- stemmed and chopped
4 large clove garlic -- minced
4 tablespoons vegetable broth or water
or for a zippier taste, white wine
1 tablespoon unbleached white flour
2 6 oz. jars marinated artichoke hearts or crowns
freshly ground black pepper -- to taste
6 leaves fresh basil
3 tablespoons milk or cream -- optional
Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and s
aute for about 2 minutes over medium heat. Add the mushrooms, 1/2 tsp. salt, t
hyme and sage. Stir and cook over medium heat for about 5 minutes, then add th
e greens, garlic, and remaining salt. Stir, cover, and cook another 5 minutes
over medium heat.
Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flou
r, stirring as you sprinkle. Cook uncovered for another minute or two, stiring
constantly. The liquid will thicken.
Cut the artichokes into bite sized pieces. Add these to the skillet, along wit
h all the liquid from the jars. Grind in some black pepper, stir in the basil,
and if desired, stir in the milk or cream. Remove from heat and serve.
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Per serving (excluding unknown items): 57 Calories; 3g Fat (44% calories from f
at); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 644mg Sodium
NOTES : serve this luxurious sauce over pasta, plain cooked rice, or baked pota
toes. Note: Use any kind of leafy green in addition to (or in place of) kale o
r collard greens. (Try spinach, escarole or chard.)
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