Mushrooms and Dark Greens
Mushrooms add a hearty element to a green leafy vegetable dish. My favorite of late is steamed mushrooms with steamed baby bok choy. You can substitute the bok choy for arugula, which makes a nice bitter side-dish, or spinach, which is an easy crowd pleaser. All are good with fish, chicken or meat. This is fast and simple.
- A full steamer pot of baby bok choy, arugula, or spinach.
- A cup or more of mushrooms (any kind – get creative!)
Mushrooms need to steam longer, so start to steam them first.
When mushrooms start softening add greens to the steamer, or use a separate steamer. Steam only til they get darker in color and bright green (3-5 min).
Put greens and mushrooms together on a serving plate.
You can add Tamari sauce or some low salt soy sauce, but you don’t need much.
Prep Time (wash ingredients): 5 min
Cook Time: 10 min
Based on 6oz Bok Choy, 1 cup mushrooms
Calories from fat: 3
Sodium: 116 mg
Vitamin A 160%
Vitamin C 141%
*Vitamin % based on 2,000 Calorie diet