Greens

Directions

1. 1
   In a large nonstick frypan, heat olive oil.
2. 2
   Add mushrooms, saute until browned on both sides, 5 or 6 minutes.
3. 3
   Wash and clean bock choys and spinach.
4. 4
   Cut about an inch off the root end of the bok choy and separate.
5. 5
   Add bok choys, spinach and red pepper to mushrooms, season with salt and pepper, add splenda.
6. 6
   Saute for 2 minutes, add beef stock, cover and cook another 2 minutes or just until bok choy is tender.
7. 7
   Uncover, add sesame oil, stir to mix.
8. 8
   Whisk cornstarch into water, add to greens, stir and bring to boil.
9. 9
   Simmer for 1 minute or til liquid thickens.
10. 10
    Serve hot.
11. 11
    Addition: I often sprinkle roasted sesame seeds, about a tablespoon, on finished dish just before serving.