Asian Spinach and Mushroom

Again, the CSA has inspired more creative cooking. This recipe uses a whole bag of fresh spinach and some left-over fennel. It was delicious paired Asian Baked Tilapia.

Makes 4 servings

Ingredients:

• 1 Tbsp olive oil teaspoons oriental sesame oil
• 1 Fennel bulb, cut into strips
  (originally this was red pepper, but we don't touch sweet peppers)
  
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 ounces sliced mushrooms (a mix would be delicious)
  
• 1 large bag spinach, stems trimmed (about 10 oz)
  
• 6 green onions, cut into thin strips
• 1 tablespoon soy sauce
• 2 tsp dark sesame oil
  

Instructions:

• Heat olive oil in large nonstick skillet over medium-high heat. Add fennel, ginger and garlic and sauté 1 minute.
  
• Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.
  
• Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce and sesame oil. Season to taste with salt and pepper.
  

4 servings
Calories: 108
Fat: 6.1 g
Fiber: 4.5 g