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Recipe by Raghavan Iyer

Hearty Vegetable Sauce

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Any beans will work in this stew-like sauce, if cannellini are not your game. I particularly love the nutty bravado of garbanzos (chickpeas) as well. Start preparing the sauce about 30 minutes before serving. This would also be delicious as a gnocchi sauce.

Ingredients

Main ingredients

  • 8 ounces fresh baby spinach, thoroughly rinsed and dried

  • 1 teaspoon coarse sea or Manischewitz Kosher Salt

  • 1/2 teaspoon coarsely cracked black peppercorns

  • 1/2 teaspoon crushed red pepper flakes

Directions

Prepare the Vegetable Sauce

1.

Heat the oil in a medium-size saucepan over medium heat. Once the oil appears to shimmer, stir-fry the garlic and pistachios until the garlic is lightly brown and the nuts are fragrant, one to two minutes.

2.

Pour in the tomatoes, including the juices, and the beans. Stir once or twice. Bring the sauce to a boil, stirring occasionally. Pile in the spinach, cover the saucepan, and allow the greens to wilt in the rising steam, without stirring, about five minutes.

3.

Stir in the salt, peppercorns, and red pepper flakes. Lower the heat to allow the sauce to simmer, uncovered, about 15 minutes.

4.

Serve with gnocchi and freshly shredded Parmigiano-Reggiano cheese.

Prepare the Vegetable Sauce

Makes about 3 cups

Credits

Excerpted from Smashed, Mashed, Boiled, and Baked—and Fried, Too! by Raghavan Iyer (Workman Publishing). Copyright © 2016. Photograph by Jenna Grunfeld for Kosher.com.

Hearty Vegetable Sauce

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