Wednesday, February 16, 2011
Servings: About six bowlfulls.
Scraps for worms: About 4 cups.
Prep time: 25 min.
Cook time: 35 min.
This dish is easy to make and chock full of vitamins and minerals. There are a lot of veggies to chop, which can take a while especially if you are also cleaning them as you go. Hence, I would recommend this recipe for a weekend night. Alternatively, you could chop the veggies in advance (perhaps the night before), and then it would be easy to make the following night. This recipe is vegan and gluten free.
2 Tbsp olive oil
10 cups coarsely chopped vegetables
8 oz sliced mushrooms or 2 portabella mushroom caps
3-4 cloves of minced garlic
8 cups of coarsely chopped greens
1/4 cup chopped fresh parsley
1 Tbsp chopped fresh thyme
4 cups (3-4 cans) white beans
4 cups diced (3-4 cans) or chopped (fresh) tomatoes with liquid
2 cups broth
Pepper, salt, and cayenne pepper, to taste
- For our 10 cups of veggies, we used: 1 leek, 1 yellow onion, 3 small red potatoes, 3 small carrots, and 4 medium zucchini.
- Our greens were a combination of collard greens, chard, and kale.
- We usually use veggie broth, but we had some leftover beef broth in the freezer that we made from special Marin Sun Farms beef bones for Thanksgiving. Another alternative to broth would be to add an extra can of tomatoes or just add water.
- We used pinto beans; I don’t know if they are technically white beans - the traditional sort for a cassoulet.
- We have a really big skillet with high sides. If you don’t have a huge pan, you should probably halve the recipe or at least leave out the mushrooms.
1. Chop everything! Keep the vegetables, mushrooms, and garlic separate from the greens and the herbs. Drain and rinse the beans.
2. Warm olive oil over medium heat. Add the greens. Saute until greens wilt, about 5 minutes.
3. Add vegetables and garlic. Saute until veggies begin to soften, about 10 minutes. Stir often to cook evenly. Add pepper, salt, and cayenne pepper to taste.
4. Add tomatoes, herbs, and about half a cup of the broth. Stir well. Bring to a boil.
5. Add beans and the rest of the broth. Stir well. Bring to a boil; then, reduce heat to low. Cover and simmer for 20 minutes. Enjoy!