Recipe: Roasted Potatoes with Greens, Mushrooms and Artichokes

I love recipes that feature in season produce. This week I'm using alot of chard, kale, potatoes, and zucchini, ..in season produce... yum.

Roasted Potatoes with Greens, Mushrooms and Artichokes

4 potatoes

1 Tblsp Olive oil

1 c Onion; minced

3/4 lb Mushroom; sliced

1 1/2 ts Salt, divided

1/2 ts Dried thyme

1/2 ts Dried sage
1/2 lb Kale or collard greens; stemmed and chopped
4 lg Clove garlic; minced
4 Tblsp Vegetable broth or water; or for a zippier taste, white wine
1 TblspUnbleached white flour
1 or 2 6 oz. jars marinated artichoke hearts or crowns
Freshly ground black pepper; to taste
6 Leaves fresh basil

Directions

Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat.

Add the mushrooms, 1/2 tsp. salt, thyme and sage.

Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt.

Stir, cover, and cook another 5 minutes over medium heat.

Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle.

Cook uncovered for another minute or two, stirring constantly. The liquid will thicken.

Cut the artichokes into bite sized pieces. Add these to the skillet, along with all the liquid from the jars.

Grind in some black pepper, and stir in the basil. Remove from heat and serve over or next to the potatoes.

Make this into a dinner menu by adding a fresh green salad, grilled Zucchini, and a bottle of Sauvignon Blanc or Chardonnay