1/2 of a large onion, chopped (about 1 cup)
8 ounces fresh mushrooms, chopped (about 2 cups)
1 to 2 cloves garlic, minced
1 teaspoon salt-free seasoning
1/2 teaspoon dried thyme
pinch of ground red pepper
10 ounces fresh spinach, collards, or other greens, chopped
about 1 cup water
This is a water saute' recipe. Use a large skillet or wok and only add enough water, about 2 tablespoons at a time, as needed to keep the veggies from sticking to the pan.
In the skillet, cook the onions for about 10 minutes or until they start to turn translucent. Add mushrooms and cook about 5 minutes. Add 2 tablespoons water, the garlic and seasonings and cook 1 minute. Put the spinach or other greens in and cover the pan. Allow to cook a few minutes until the greens are wilted.
Serving suggestions: For a light meal, serve Onions, Mushroom and Greens with brown rice, corn or potatoes, topped with a sauce or condiment of your choice. Add cooked beans for a heartier meal.
|Pressure cooked Onions, Mushrooms and Greens (kale)|
Pressure cooker instructions
Prepare ingredients before cooking. Separate large ribs from collards or kale. Cut the leaves into pieces about 1"x 2" and cut the stems into 1/4 " slices. Chop the onions and mushrooms and mince or press the garlic. Dry saute' onions and stems for 2 minutes, add mushrooms and saute' another 2 minutes, add garlic and seasonings and cook 1 minute. Add 1/2 cup water and the cut up greens. Lock the lid on, bring to pressure and cook 2 minutes. Quick release the pressure and remove lid. The small amount of liquid at the bottom of the pot is a delicious gravy to spoon over brown rice.