- Ready In:
- Put butter and olive oil in a large sauté pan over medium to medium-low heat.
- Gently sauté the onions for one minute, then add the broccoli (wait for another 60 to 90 seconds), and then the mushrooms. Stir well as they cook together.
- Add the Roma tomatoes and let cook for another minute or two.
- Pile the spinach on top of the other cooking ingredients without stirring it in just yet, and cover for two to three minutes.
- Uncover and stir in the spinach just until the leaves are wilted but still bright green. (Nothing should lose its bright colors during the process. If it does, the heat is too high or you are cooking it too long.).
- Remove from heat and plate servings immediately. Garnish with grated cheese and sprinkle with a mix of Balsamic and red wine vinegar (or your preferred vinaigrette.).
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RECIPE SUBMITTED BY
I'm one of those lucky people who gets to work from home (for now), so I have a bit of time here and there to try out new ideas in the kitchen to keep my foody-brained kids and hubby entertained. I'm also a compulsive do-it-yourself-er. I knit, sew, cook, sculpt, paint, and do whatever home improvements I can shoe-horn into my budget. I tend to buy base ingredients in bulk and then make as much as I can from scratch. I also (most years) try to keep a well-stocked garden for fresh veggies and herbs, and that's a heck of a challenge up where in rural Wyoming. As far as cookbooks are concerned, I am painfully spoiled since I inherited all of my grandmother's gourmet cookbooks, including her translations of my grandfather's royal Austrian recipes. And yes, that includes squab, quail, boar, venison, and moose. Beyond that, I also tend to collect as many recipes as I can get my hands on, modifying them to fit the kids' tastes and my locally-available ingredients (a serious consideration, especially in the winter time).