It’s time to think about resolutions for the New Year and last night two of mine unexpectedly collided, giving me a jump-start on 2012. Perennial Resolution #1: Lose weight. Resolution #2: Vary the menu here at the home by dusting off the great cookbooks I’ve collected but lately have ignored in favor of the www.
Because it’s so easy to find a recipe by throwing random ingredients at Mr. Google (he always finds something that is worth whipping up) I’ve neglected the books I used to love thumbing through.
Last night, with a bag of spinach and a few portabella mushrooms that needed to be used, I cracked open my little-used copy of Moosewood Restaurant Daily Special. (Not to be confused with Sundays at Moosewood Restaurant, which I’ve referenced here before and is falling to pieces from use—see Related Links below.)
Voila! I found a recipe for a warm and hearty Wilted Spinach & Portabella Mushrooms to accompany our burgers. I had all of the ingredients on hand, it was easy to prepare, and everyone gave it a “Delish” rating.
Plus, each serving has just 171 calories, zero cholesterol, and 4.2 G dietary fiber. The burger was lean meat, so we felt no pangs of guilt.
Most Moosewood recipes we’ve tried are good and good for you. If I can stick to my Resolution #2 and add more dishes like this to the daily diet, Resolution #1 should be a piece of cake. So to speak.
Wilted Spinach & Portabella Mushrooms
10 ounces fresh spinach
3 large portabella mushrooms (about 1-1/4 lb)
1/4 cup olive oil
3 garlic cloves, minced or pressed (Note: I love garlic and will probably add more next time)
3 tablespoons fresh lemon juice or cider vinegar
salt and ground black pepper to taste
1/2 cup thinly sliced small red onion rings (optional)
Rinse and stem the spinach. Drain it well or spin it dry in a salad spinner and place it in a serving bowl.
Rinse the portabella mushrooms and trim the stem ends.
Chop the caps and stems into 1/2 – to 1-inch cubes.
In a saucepan or skillet on medium-high heat, warm the olive oil until it is hot but not smoking.
Saute the garlic for just about 30 seconds, until golden, and quickly stir in the portabellas. Saute for 3 to 5 minutes, stirring often, until the mushrooms are softened.
Stir in the lemon juice or vinegar. Immediately pour the hot mushrooms over the spinach and toss well.
Sprinkle on salt and pepper to taste and continue to toss until the spinach has darkened in color and wilted.
If you wish, top the salad with thinly sliced red onion rings
Serves 3 or 4, depending on whether it’s a side dish or main course.