Ingredients
- 1/2 small onion diced
- 6-8 cloves garlic, thinly sliced
- 6-8 ounces small mushrooms, sliced (i.e. baby portabellas or cremini)
- 1 Tb. olive oil
- 1/3 c. dry vegan white wine
- 1 big bunch spinach, cleaned and stemmed
- 1 big bunch kale, cleaned and stemmed
- 1 can cannellini beans (white beans)
- salt and pepper
Saute the onion in olive oil over medium-high heat until translucent. Turn the heat down to medium low and add garlic and mushrooms. When the mushrooms begin to let off their juices and/or when garlic starts to brown, add the vegan wine and reduce. (You could use vegan red wine if you preferred, but it makes the mushrooms and garlic really stand out.)
It''s important to cut out the really tough stems from the kale and spinach. If you''re working with baby spinach, you probably don''t need to do much, but it''s important with the kale. When you wash your greens, a little of that moisture will help them steam. Coarsely chop the greens. Add the kale first and steam with the lid on for a few minutes. Add your coarsely chopped spinach and cannellini beans, stir, and put the lid back on. When your greens are wilted but still nice and green and the white beans are heated through, season with salt and pepper to taste.
Serve with seasoned vegan bread crumbs. Buono appetito!
Serves: 8 (as a side)
Preparation time: 20 minutes