Sorry folks–no pics today. We were away over the weekend and came home to very little in the kitchen pantry, so dinner was steak, oven roasted potatoes, and I needed a vegetable, so I raided the fridge and tossed this together. I made this recipe on the fly last night, and had no clue how it would turn out so I didn’t take step by step pics, but it’s fairly easy and turned out great. It was so tasty that I decided to add it to the blog and will add pics next time I make it again.
INGREDIENTS to Serve 4:
- 1 large clove of garlic or 2 small, peeled and diced
- 1/2 C diced onion, red or sweet will work
- 1/2 to 1 tsp. red chili flakes
- 12 oz. mushrooms, cleaned and sliced
- 12 cherry tomatoes, quartered
- 12 C of mixed baby greens per person (I used Costco’s mix-spinach, kale & chard)
- 1/2 sweet red, yellow or orange pepper, seeded and diced (optional-I didn’t have one, but think it would be a great addition)
- Juice of 1/2 lemon
- 2 tbsp. grated cheese
- 1 tbsp. olive oil
This recipe takes twice as long to prep as it takes to cook, about 10 minutes start to finish.
In a large non-stick pan, heat 1 tbsp. olive oil. Add the garlic, onion, sweet pepper if using, and red pepper flakes and cook until the onion is translucent. Add the mushrooms and cook until beginning to brown. Add the tomatoes and heat through. Finally add the 12C of greens. They will wilt quickly. Just keep turning using a spatula or tongs. As soon as they are wilted, squeeze 1/2 lemon over them, sprinkle the grated cheese and toss. Serve it up as a side dish. This will shrink immensely, so you will wind up with about 4, 1 C servings.
You can add salt & pepper if you want to, but with the lemon and cheese, you probably won’t need it.
This dish is a great side dish, but it will also work as the base for shrimp or grilled chicken.
Finally, if you don’t want to use the olive oil, as a calorie saver, you could use about 1/4 C of low sodium, low fat chicken or even vegetable broth to cook everything. That said, my nutritionist is adamant that we all need some fat in our diet and the 120 calories of olive oil is split by 4, so you’re getting 30 calories and lots of great flavor for the greens, with a total calorie count, per Myfitnesspal.com, of 119 calories per 1 C cooked serving.