2 TBSP [real] butter
7 oz shiitake mushroom, chopped (give or take), or mushroom of choice
8 cloves of garlic, chopped into chunks
1/2 tsp crushed red pepper
1 dollop of chopped, jarred, sun-dried tomatoes
28 oz can [or box] chopped or crushed tomatoes
2 cans of chickpeas, rinsed & drained
1 bunch of kale (or greens of choice), about 12 large leaves
Fresh basil (large handful), chopped
Generous drizzle of extra virgin olive oil
Salt & pepper to taste
- Melt butter in a stock pot over medium heat and sauté chopped mushrooms until cooked down a bit (about 5 mins)
- Add chopped garlic, a spoonful of sun-dried tomatoes, and crushed red pepper; sauté for 2 minutes longer
- Add crushed tomatoes and chickpeas, and once everything warms, let simmer about 15 minutes
- Toss in chopped greens and basil and stir until just wilted
- Add a few swirls of high quality EVOO
- Season to taste with salt and pepper
Serves 2-4, depending on portion size.
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SIDE NOTES:
~ I made this one up when I was in the mood for something sauce-y, but didn’t want pasta.
~ My favorite brand of “canned” tomatoes doesn’t come in a can (tomatoes and metal aren’t the best combination). And there’s only 1 ingredient <3
