Spinach-Mushroom Sauté (sonoma diet)

By BClover

Sonoma Diet, Wave 1.
Serving Size: 1 (126 g)

Servings Per Recipe: 6

Amount Per Serving
% Daily Value
Calories 66.7

Calories from Fat 30
45%
Total Fat 3.3 g
5%
Saturated Fat 0.4 g
2%
Cholesterol 0.0 mg
0%
Sodium 103.1 mg
4%
Total Carbohydrate 8.1 g
2%
Dietary Fiber 2.0 g
8%
Sugars 2.2 g
9%
Protein 2.7 g
5%

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

Preparation

Step 1

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.