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Community Recipe
from [psfreeman]

Greens, Mushroom and White Bean Ragoût

Serve this hearty and saucy combination of leafy greens, mushrooms and beans over whole grain brown rice or whole wheat pasta. Use 1 (16-ounce) package of frozen dark leafy greens instead of fresh greens for a quick shortcut. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/2887.

  • Yield: 6 servings
  • Cook time:30 Minutes

Ingredients

  • 2 1/2 cup(s) low-sodium vegetable broth, divided
  • 1 large white onion, chopped
  • 3 clove(s) garlic, finely chopped
  • 1/2 cup(s) Marsala or red wine
  • 4 teaspoon(s) finely chopped fresh rosemary
  • 1 tablespoon(s) finely chopped fresh thyme
  • 12 ounce(s) fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
  • 2 teaspoon(s) reduced-sodium tamari
  • 2 tablespoon(s) whole spelt or whole wheat flour
  • 4 tablespoon(s) nutritional yeast
  • 1 15-ounce can(s) no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
  • 1 pound(s) (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
  • 1/4 teaspoon(s) ground black pepper

Preparation

Bring 3/4 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook 7 to 8 minutes or until tender. Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates. Add mushrooms and reduce heat to medium, cover and cook 5 minutes or until mushrooms release their liquid and begin to become tender, stirring once. Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat. Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste. Whisk paste into the simmering broth mixture, stirring constantly. Bring back to a simmer and cook 1 minute, whisking constantly. Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated through, stirring once. Stir in black pepper and serve.

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Greens, Mushroom and White Bean Ragoût recipe

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