DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
I love eating sautéed greens, especially when cooked with butter. This dish came about because I had exactly all of these ingredients in my fridge and wanted to use them up.
It turned out fantastic and has become a go-to side dish, especially when my vegetarian brother comes for a visit! The mushrooms add a delicious and satisfying "umami" flavour along with a good dose of plant proteins, perfect for someone that gets most of their proteins from plants. This is a very balanced dish in nutrients and flavour, high in protein, healthy fats, fibre and phytonutrients. And bonus...it's very tasty!
Greens with Portabello Mushroom and Caramelized Onion
1 tablespoon olive oil
1 tablespoon butter
1 small red onion, thinly sliced
1 shallot, diced
2 garlic cloves, minced
2 portabello mushrooms, thinly sliced
4 cups baby spinach (or other greens)
¼ cup green olives, chopped (optional)
¼ cup shredded Parmesan (optional)
Juice of ½ lemon
Salt and pepper to taste
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!