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Greens, Mushroom and White Bean Ragoût

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.
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
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.

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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  • 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