Greens, Mushroom and White Bean Ragoût

By KrissyW330

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.

Ingredients

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

Details

Servings 6

Preparation

Step 1

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.