VEGETABLE SIDE DISH: BILLY'S SPINACH SAUTE(click here to print)

BILLY'S SPINACH SAUTE

Ingredients

1 large onion, sliced
3 TB. fresh, minced garlic (yes, tablespoons) or 1 TB. PENZEYS MINCED GARLIC rehydrated in 3 TB. water
2 red or yellow bell peppers, sliced in thin strips
2 TB. CALIFORNIA BASIL
1/2 tsp. CRUSHED RED PEPPER FLAKES
1/2 tsp. CALIFORNIA SEASONED PEPPER
1 tsp. ONION POWDER

1 tsp. GRANULATED or ROASTED GARLIC POWDER
1/4-1 tsp. salt, to taste
3/4 Cup vegetable broth (or 3/4 Cup water mixed with 1/2 tsp. VEGETABLE SOUP BASE)
1 1/2 TB. cashew butter (other nut butters would work if you can’t find cashew)
1 1/2 lbs. fresh spinach
15 baby portobella mushrooms, cleaned, stemmed and quartered

Directions

In a very large pan, cook the onion, garlic and bell peppers over medium heat, adding vegetable broth as needed to prevent sticking. Desiree uses a nonstick pan, but it takes a super large pan to hold 1 1/2 pounds of spinach. Our largest pan wasn’t nonstick, but worked fine. After the veggies are half-cooked, about 5 minutes, add the BASIL, CRUSHED RED PEPPER, CALIFORNIA SEASONED PEPPER, ONION, GARLIC and salt and continue to sauté until cooked but not browned, about 5 minutes. Reduce heat to medium-low if necessary to prevent browning. Add the remaining vegetable broth and cashew butter and stir until well blended. Gradually add the spinach, folding it into the mixture. Add the mushrooms and cook until they are softened, at which point the spinach will also be done.

Prep. time: 10 minutes
Cooking time: 15 minutes
Serves: 7

Nutritional Information

Servings 7; Serving Size 1 cup (208g); Calories 90; Calories from fat 20; Total fat 2.5g; Cholesterol 0mg; Sodium 250mg; Carbohydrate 9, Dietary Fiber 5g; Sugars 3g; Protein 6g.

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