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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.