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!
Prep time: 15 min | Total time: 10 min | 4 Servings
2 ½ Tbsp
roasted walnut oil
red onion (sliced thin)
1 ½ cup
Earthbound Farm Organic Power, Zen or Baby Spinach (1 package)
Juice from 1/2 fresh lemon
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.