Spinach, Mushroom & Red Pepper Sauté
This is a good basic recipe for sautéed spinach. You can substitute shredded Swiss chard, collard greens, or kale for the spinach. The sturdier greens may take a little longer to wilt.
2 teaspoons olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 large red bell pepper, cut into 1/2-inch squares
1/2 pound mushrooms, thinly sliced
8 cups packed fresh spinach leaves
1/2 teaspoon salt
1/4 teaspoon marjoram
1 In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
2 Add the bell pepper and mushrooms, and cook, stirring frequently, until the vegetables are tender, about 7 minutes.
3 Add the spinach and sprinkle with the salt and marjoram. Cover and cook, stirring the spinach occasionally, until the spinach is wilted, about 4 minutes. Makes 4 servings
Makes 4 servings.
Per serving: 67 calories, 2.6g total fat (0.4g saturated), 0mg cholesterol, 3g dietary fiber, 9g carbohydrate, 4g protein, 337mg sodium.