White Beans and Greens

White Beans and Greens with Artichokes, Carrots and PotatoesInspired by Whole Foods Greens and Beans Ragout

  • 1/2 of a large onion (chopped)
  • 12 ounces fresh shitake mushrooms (sliced)
  • 2 large carrots (peeled and sliced)
  • 2 large potatoes (peeled and diced)
  • 1 marinated artichoke heart (cut into chunks)
  • 1 C navy beans
  • 1 bunch chard (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 onion flakes
  • 1 T dried thyme
  • 2 T nutritional yeast
  • 1/4 t ground white or black pepper
  • 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 (sliced)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 1 T onion flakes, 2 T nutritional yeast, salt and pepper 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. Enjoy!

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