Sonoma Diet - Spinach-Mushroom Sauté

Sonoma Diet, Wave 1.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 8  ounces fresh portabella mushrooms
• 2  medium leeks, cut into 1 1/2-inch pieces
• 2  large garlic cloves, minced
• 4  teaspoons extra virgin olive oil
• 6  cups fresh spinach
• 2  cups  coarsely shredded bok choy or 2  cups napa cabbage
• 1  teaspoon lemon-pepper seasoning
• 1  teaspoon soy sauce

Directions

1. Cut mushrooms in half and slice. In a 12-inch skillet cook mushrooms, leeks, and garlic in oil over medium-high heat about 4 minutes or until tender and most of liquid has evaporated, stirring occasionally.
2. Add spinach, bok choy, lemon-pepper seasoning, and soy sauce to skillet. Cover and cook about 1 minute or just until greens are wilted.