The abundance of plump, juicy balsamic infused mushrooms combined with flavorful Leeks and Spinach make a satisfying meal when combined grains such as Brown Rice or Quinoa.
How Healthy Is That? Spinach is a good source of calcium, folate, vitamin K and iron, all of which are needed for healthy bone and blood development. Spinach is also rich in vitamin C and is a very good source of dietary fiber. It contains copper, protein, phosphorus, zinc and vitamin E. Spinach also contains cartenoids which protect your cells from the damaging effects of free radicals, and enhance your immune system. Spinach, along with all the dark, green leafy vegetables are nutritional powerhouses.
Recipe Ingredients
1 Tablespoon Canola Oil
1/2 White Onion, chopped
2 Cloves Garlic, diced
1 Large Leek or 2 medium Leeks, chopped into 1/4- 1/2 inch wide rounds
6-8 medium sized Portabella Mushrooms, chopped (Approx. 3-4 Cups)
2 Tablespoons Balsamic Vinegar
1 Cup Parsley, chopped
1/2 pound Spinach Leaves, fresh (stems removed if desired)
3 Tablespoons Water
Salt and Pepper to taste
Recipe Directions
Heat canola oil in large skillet over medium high
Add onions, leeks and garlic and saute until onions and leeks are tender (approx. 5-7 minutes)
Add mushrooms and balsamic vinegar and saute until mushrooms are semi-soft and juicy (approx 3-5 minutes)
Add parsley, spinach and water and mix with ingredients in skillet
Cover and continue heating for about 3 minutes or until spinach is just wilted
Add Salt and Pepper, if using
Remove from heat and serve immediately
Serves 2-4
Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to
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