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Spinach-Mushroom Saute

Posted by Solitary Dancer on June 12, 2007

Spinach-Mushroom Saute

Makes 6 servings


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


1. Cut mushrooms in half and slice. 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.

2. Add spinach, bok choy, lemon-pepper seasoning, and soy sauce to skillet. Cover and cook about 1 minute or just until greens are wilted.


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