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Vegetables at a Farmers Market Stand for Immunity Boosting Vegetable Ragout
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Immune Boosting Vegetable Ragout

Course Main Dish, Vegetable
Cuisine American
Servings 6

Ingredients

  • 2 T extra virgin olive oil
  • 2-3 cloves garlic pressed in a garlic press or chopped
  • 1 medium brown onion sliced or chopped
  • 1 lb mushrooms* wiped clean with damp cloth & sliced
  • 2-3 bunches greens kale & chard work nicely or 1 16oz package frozen kale
  • 1 12 oz. package frozen cauliflower rice
  • 1 28 oz. can whole, peeled tomatoes or diced** San Marzano, if possible
  • 1/3 cup dry red wine
  • 1 1/2 t salt

Instructions

  • Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and 1/2 t of salt. Cook until the onions begin to soften, about 5 minutes. Then, add the garlic and cook until fragrant, about 30 seconds.
  • Pour the red wine over the onion mixture and cook down until almost completely evaporated. Add the chard stems, if using, 1/2 - 1 t salt and the mushrooms. Cook until the mushrooms begin to wilt and release their liquid.
  • Add the tomatoes, and bring to a simmer before adding the greens.
  • Cook until the sauce starts to thicken. Add the cauliflower rice and heat through. Serve with your choice of protein, herbs, flavored oils and a hearty topping of grated cheese.

Notes

  • Use a mixture of mushrooms when possible. I typically combine white button mushrooms with baby bellas, shitakes and oyster mushrooms if available. The more the merrier. 
  • I prefer the taste of the whole, peeled tomatoes which I take out of the can and chop before adding them, along with their juices, to the ragout. If using diced tomatoes (which are easier), you may need to add a bit of chicken broth or water if the ragout looks too dry.