Vegan From The Enchanted Broccoli Forest, Mollie Katzen
Serves 5 or 6 (enough for 1 lb. Pasta)
Serve this luxurious sauce over pasta, rice, or baked potatoes. Use any kind of leafy green (kale, collard greens, spinach, escarole, or chard).
1 Tbs. Olive oil 1 cup minced onion 3/4 lb. Mushrooms, sliced 1-1/2 tsp. Salt 1/2 tsp. Dried thyme 1/2 tsp. Dried sage 1/2 lb. Greens, stemmed and chopped 3 to 4 large cloves garlic, minced 4 Tbs. Vegetable broth or water (or, for a zippier taste, white wine) 1 Tbs. White flour 2 6-oz. jars marinated artichoke hearts or crowns freshly ground black pepper to taste about 6 leaves fresh basil, minced 3 to 4 Tbs. Milk or cream - optional
Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and sauté for about 2 minutes over medium heat. Add the mushrooms, 1/2 tsp. 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, stirring 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. - Updated: January 16, 2007
