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Title: Artichoke Sauce with Mushrooms and Greens
Categories: Healthy Entree Pasta Sauce Vegetarian
Yield: 5 Servings
| 1 | tb | Olive oil |
| 1 | c | Onion; minced |
| 3/4 | lb | Mushroom; sliced |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried sage |
| 1/2 | lb | Kale or collard greens; stemmed and chopped |
| 4 | lg | Clove garlic; minced |
| 4 | tb | Vegetable broth or water |
| Or for a zippier taste; white wine | ||
| 1 | tb | Unbleached white flour |
| 2 | 6 oz. jars marinated artichoke hearts or | |
| ; crowns | ||
| Freshly ground black pepper; to taste | ||
| 6 | Leaves fresh basil | |
| 3 | tb | Milk or cream; optional |
Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat. Add the mushrooms, 1/2 tsp. salt, thyme and sage. Stir and cook over medium heat for about 5 minutes, then add the 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 flour, 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 with 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.
Per serving (excluding unknown items): 57 Calories; 3g Fat (44% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 644mg Sodium
NOTES : serve this luxurious sauce over pasta, plain cooked rice, or baked
potatoes. Note: Use any kind of leafy green in addition to (or in place of)
kale or collard greens. (Try spinach, escarole or chard.) Posted to
MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Mollie Katzen/The Enchanted Broccoli Forest
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