Ingredients Jump to Instructions ↓

  1. 1 tablespoon Olive oil

  2. 1 cup Onion; minced

  3. 3/4 pounds Mushroom; sliced

  4. 1 1/2 teaspoon Salt

  5. 1/2 teaspoon Dried thyme

  6. 1/2 teaspoon Dried sage

  7. 1/2 pounds Kale or collard greens; stemmed and chopped

  8. 4 larges Clov garlic; minced

  9. 4 tablespoons Vegetable broth or water; or for a zippier taste, white wine

  10. 1 tablespoon Unbleached white flour

  11. 2 6 oz. jars marinated artichoke hearts or crowns

  12. Freshly ground black pepper; to taste

  13. 6 Leaves fresh basil

  14. 3 tablespoons Milk or cream; optional

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat.

  2. Add the mushrooms, ½ tsp. salt, thyme and sage.

  3. Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt.

  4. Stir, cover, and cook another 5 minutes over medium heat.

  5. Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle.

  6. Cook uncovered for another minute or two, stiring constantly. The liquid will thicken.

  7. Cut the artichokes into bite sized pieces. Add these to the skillet, along with all the liquid from the jars.

  8. Grind in some black pepper, stir in the basil, and if desired, stir in the milk or cream. Remove from heat and serve. 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.) Recipe by: Mollie Katzen/The Enchanted Broccoli Forest Posted to recipelu-digest Volume 01 Number 426 by RecipeLu on Dec 31, 1997


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