Wilted Spinach with Mushrooms
January, 2003

Serves 3 / This recipe showcases spinach, a true powerhouse rich in folate, fiber, and protective phytonutrients, such as lutein. It makes a tasty and attractive bed for grilled or baked fish.

3 cloves garlic, sliced
2 tablespoons olive oil
1 cup sliced mushrooms
3 tablespoons vegetable stock or water
2 pounds (about 2 bunches) spinach, washed, tough stems removed, to yield about 12 cups leaves
6 tablespoons goat cheese or 3 tablespoons sesame seeds (optional)
Salt and freshly ground pepper, to taste

1. Sauté garlic in olive oil in a large sauté pan over medium heat until soft. Add mushrooms and cook for 1 minute. Pour in vegetable stock or water and add spinach. Rotate spinach with tongs so that leaves are coated in cooking juices.
2. When spinach turns bright green and is thoroughly wilted, remove from heat. Sprinkle each serving with 1/2 tablespoon goat cheese or sesame seeds, if desired. Season with salt and black pepper. Serve immediately.

Recipe reprinted with permission from The Healthy Kitchen by Andrew Weil, MD, and Rosie Daley (Alfred A. Knopf, 2002).

Calories 84,Fat 7,Perfat 73,Cholesterol 7,Carbo 2,Protein 4,Fiber 1,Sodium 250