It may be pretty clear by now I love cooking with spinach, but almost a year ago, I discovered Kroger’s “power greens” mix of spinach, chard, kale, and mizuna. It’s a great way to mix it up and still pack a powerful, nutritious punch. And, well, you may recall I’m trying to clean up my act in the kitchen a bit.
So back in the spring, I saw this recipe on the inside of the Simple truth Organic power greens container, and have been wanting to try it -obviously- for a while now. Recently I had the chance, and was amazed by its versatility. More on that later. First, the recipe – I made a few variations of my own, because, well that’s how I roll.
Sauteed Greens with Corn & Mushrooms
- 2 1/2 tbsp olive oil (“EVOO” if possible)
- 1 1/2 tsp garlic, finely minced (I used extra, like 3-4 cloves)
- 2 1/2 c fresh mushrooms (I minced mine, the original recipe calls for 1/4″ thick slices)
- 2 1/2 c vegetable broth
- 1 1/4 c corn kernels (I use frozen, but leave it out at room temperature when I begin gathering ingredients)
- 5 oz power greens mix (I prefer finely chopped)
- salt and pepper to taste
Heat EVOO in a large skillet. Sautee garlic for 1 minute (SAVOR the aroma!!), then add mushrooms and sautee over medium-high heat for about 5 minutes, stirring continuously, until mushrooms are tender.
Add vegetable broth and corn. Cook and stir an additional two minutes.
Reduce to low head, then add greens. Gently toss w/veggies until greens are just wilted. Season with salt and pepper. Refrigerate any leftovers.
The great thing about this dish is it’s truly versatile: I mix it in with scrambled egg beaters in the morning, sometimes adding a spoonful of salsa. You can also serve over rice, quinao, or couscous; with grilled chicken strips. The list goes on and on.
And you can change it up each time: toss in some black beans and onions, with a little taco seasoning for a spicier kick.
What other ways would YOU serve this dish? Please comment below with your variations. 🙂Keep on saving! :o)
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