Sonoma Diet - Spinach-Mushroom Saute

8 ingredients
4 steps

Ingredients

  • 8 ounces fresh portabella mushrooms
  • 2 medium leeks, cut into 1 1/2-inch pieces
  • 2 large garlic cloves, minced
  • 4 teaspoons extra virgin olive oil
  • 6 cups fresh spinach
  • 2 cups coarsely shredded bok choy or 2 cups napa cabbage
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon soy sauce

Directions

  1. 1
    Cut mushrooms in half and slice.
  2. 2
    In a 12-inch skillet cook mushrooms, leeks, and garlic in oil over medium-high heat about 4 minutes or until tender and most of liquid has evaporated, stirring occasionally.
  3. 3
    Add spinach, bok choy, lemon-pepper seasoning, and soy sauce to skillet.
  4. 4
    Cover and cook about 1 minute or just until greens are wilted.

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