Sautéed Greens with Mushrooms, Onions and Walnuts

Prep Time: 15m | Cook Time: 10m | Total Time: 25m | Serves

Earthbound Executive Chef Sarah LaCasse sautés flavorful baby greens with savory mushrooms, onions and just a touch of citrus to elevate a simple vegetable side dish to delicious heights.

In this recipe, the key to successful cooking with walnut oil is keeping the temperature low (no more than medium) and keeping the mixture on the heat just long enough to cook them, but not long enough for the oil to turn bitter.

With recipes like this, you might not have any problem getting more healthy greens in your diet! 


2 1/2 tablespoons roasted walnut oil
1/2 medium red onion (sliced thin)
1 1/2 cups sliced mushrooms
5 ounces Earthbound Farm Organic Power, Zen or Baby Spinach (1 package)
1/3 cup chopped walnuts
  Juice from 1/2 fresh lemon
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper


Heat a large sauté pan or skillet over medium heat. Add the walnut oil and onions, and sauté until the onions begin to soften, about 4 minutes.

Add the mushrooms and stir to coat. Add the greens a handful at a time (don’t overcrowd your pan), stirring to combine and adding more as the greens begin to cook. Cook just until all the greens are wilted, about 2 minutes.

Sprinkle the greens mixture with the lemon juice, walnuts, salt and pepper. Stir gently to mix. Serve hot.

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