Recipe By : Mollie Katzen/The Enchanted Broccoli Forest
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Sauces
Amount Measure Ingredient -- Preparation Method
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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 cl Garlic -- minced
4 tb Vegetable broth or water, or
- white wine for a zippier taste
1 tb Unbleached white flour
12 oz Marinated artichoke hearts or crowns (2 jars)
Freshly ground black pepper -- to taste
6 Fresh basil leaves
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 ts 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.
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Per serving: 57 Cal; 3 g Fat (44% cal from fat); 2 g Protein;
7 g Carbs; 0 mg Cholesterol; 644 mg Sodium
Notes:
Serve this luxurious sauce over pasta, plain cooked rice, or
baked potatoes.
Use any kind of leafy green in addition to (or in place of)
kale or collard greens. (Try spinach, escarole or chard.)
