Inspired by Whole Foods Greens and Beans Ragout
The veggies of this dish can be replaced with any veggies you may have on hand and it turns out nicely. Some ideas include: broccoli, green beans, parsnips or sunchokes.
1/2 of a large onion (chopped)
2 cloves garlic (sliced) (optional)
12 ounces fresh shitake mushrooms (sliced) (optional)
2 large carrots (peeled and sliced)
2 large potatoes (peeled and diced)
1 marinated artichoke heart (cut into chunks)
1 C navy or cannellini beans
1 bunch chard or kale (stems removed and leaves thinly sliced)
1/2 C veggie broth
1 ½ T sunflower oil
1 ½ T olive oil
1 t truffle oil
1 T dried thyme
1 T nutritional yeast
1/4 t ground white or black pepper
dash of Pitta churna (optional)
Kosher salt to taste
In a large high-sided skillet over medium-high heat, saute 1/2 of a large onion and 12 oz of fresh shitake mushrooms or garlic in the 3 T sunflower and olive oil mixture for 7 to 8 minutes or until tender. Add 2 carrots, 2 potatoes (peeled and sliced), 1 T dried thyme and 1/4 C broth. Simmer until broth is absorbed. Add 1 artichoke heart (cut into chunks) and deglaze with the remaining 1/4 C veggie broth. Add nutritional yeast, salt and pepper (and kale if using) and stir. Then add the beans and chard. Cover and cook 5 minutes or until greens are wilted and heated through. Drizzle with 1 t truffle oil. Let rest for 3 minutes before serving.