Artichoke Sauce With Mushrooms And Greens Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 c. Onion, chopped
• 3/4 lb Mushroom, sliced
• 1 1/2 tsp Salt
• 1/2 tsp Dry thyme
• 1/2 tsp Dry sage
• 1/2 lb Kale or possibly collard greens, stemmed and minced
• 4 lrg Clov garlic, chopped
• 4 Tbsp. Vegetable broth or possibly water, or possibly for a zippier taste, white wine
• 1 Tbsp. Unbleached white flour
• 2 x 6 ounce. jars marinated artichoke hearts or possibly crowns Freshly grnd black pepper, to taste
• 6 x Leaves fresh basil
• 3 Tbsp. Lowfat milk or possibly cream, optional

1. 1.
2. Heat the extra virgin olive oil in a large, deep skillet or possibly Dutch oven.
3. Add in the onion and saute/fry for about 2 min over medium heat.
4. 2.
5. Add in the mushrooms, 1/2 teaspoon salt, thyme and sage.
6. 3.
7. Stir and cook over medium heat for about 5 min, then add in the greens, garlic, and remaining salt.
8. 4.
9. Stir, cover, and cook another 5 min over medium heat.
10. 5.
11. Add in the broth, water, or possibly wine, and wait till it bubbles.
12. Sprinkle in the flour, stirring as you sprinkle.
13. 6.
14. Cook uncovered for another minute or possibly two, stiring constantly.
15. The liquid will thicken.
16. 7.
17. Cut the artichokes into bite sized pcs.
18. Add in these to the skillet, along with all the liquid from the jars.
19. 8.
20. Grind in some black pepper, stir in the basil, and if you like, stir in the lowfat milk or possibly cream.
21. Remove from heat and serve.
22. NOTES : serve this luxurious sauce over pasta, plain cooked rice, or possibly baked potatoes.
23. Note: Use any kind of leafy green in addition to (or possibly in place of) kale or possibly collard greens.
24. (Try spinach, escarole or possibly chard.)

extra virgin olive oil, onion, mushroom, salt, thyme, sage, collard greens, garlic, vegetable broth, flour, black pepper, fresh basil, milk

Taken from cookeatshare.com/recipes/artichoke-sauce-with-mushrooms-and-greens-69882 (may not work)