Sonoma Diet - Spinach-Mushroom Sauté

Name: Sonoma Diet - Spinach-Mushroom Sauté
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
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

Submitted by ctech

"Sonoma Diet, Wave 1."

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Ready In:: 10mins
Ingredients:: 8
Serves:: 6

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

directions

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