Sauteed Greens w/Corn & Mushrooms

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Sauteed Greens recipe

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

You’ll need:

  • 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.Sauteed Greens w/corn and mushrooms

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)
--Barbara

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