Tangy Shrooms & Greens

Buying fresh spinach is a big commitment for me. I take into consideration the expiration date, and make sure I have smoothies, wraps/sandwiches, salads, and/or dishes like these planned. Organic spinach is expensive, and while I want to get a good value on an economy bag of organic greens, I just hate to waste any food (yet alone costly organic produce)!

Actually, raw spinach and kale freezes well, in my experience. I leave it in the original bag and if I want small pieces of the green, I wait until the leaves are frozen, then squeeze the bag all over.

I’ve made other’s recipes similar to this dish that called for balsamic vinegar and lemon juice. Today I decided to improvise without lemon juice, and give apple cider vinegar a try…and it was delicious!

Recipe:
Preheat nonstick skillet over medium-high. Add raw sliced mushrooms. Cook, stirring occasionally, until they begin to release their juices. Then add apple cider vinegar, soy sauce, chipotle Tabasco, minced garlic, and spinach or kale. Cook, stirring often, until liquid is absorbed. Yum!

Catboy doesn’t like mushrooms and didn’t try it, but Hunny Bunny asked for seconds. They cook down and reduce in size, so don’t be afraid to throw plenty of shrooms and greens into the pan.

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