Artichoke Sauce With Mushrooms And Greens

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Pasta, Vegetarian	5	Servings

INGREDIENTS

1	T	Olive oil
1	c	Onion, minced
3/4	lb	Mushroom, sliced
1 1/2	t	Salt
1/2	t	Dried thyme
1/2	t	Dried sage
1/2	lb	Kale or collard greens
		stemmed and chopped
4		Clov garlic, minced
4	T	Vegetable broth or water, or
		for a zippier taste
		white
		wine
1	T	Unbleached white flour
2		6 oz. jars marinated
		artichoke hearts or
		crowns
		Freshly ground black pepper
		to taste
6		Leaves fresh basil
3	T	Milk or cream, optional

INSTRUCTIONS

Heat the olive oil in a large, deep skillet or Dutch oven. Add the
onion and saute 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, stiring 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.
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
<recipelu@geocities.com> on Dec 31, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1206 Calories From Fat: 46 Total Fat: 5.3g Cholesterol: <1mg Sodium: 971.6mg Potassium: 1524mg Carbohydrates: 94.5g Fiber: 9.8g Sugar: 13.5g Protein: 14.3g