Home/Recipes/Greens, Mushroom and White Bean Ragoût

Greens, Mushroom and White Bean Ragoût

Name: Greens, Mushroom and White Bean Ragoût
Total time: 25 min
Yield: Serves 6
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 (15.0-ounce) can no-salt-added Great Northern or other, white beans 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

Serves 6

Time 25 min

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.

Special Diets:

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 (15.0-ounce) can no-salt-added Great Northern or other, white beans 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

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Method

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.

Nutritional Info:

Per serving: 310 calories (10 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 54g carbohydrates (17g dietary fiber, 6g sugar), 17g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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 (15.0-ounce) can no-salt-added Great Northern or other, white beans 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

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.