Lemon-Braised Spinach with Mushrooms and Croutons
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
14 oz (400 g) fresh spinach
7 oz (200 g) oyster mushrooms, thinly sliced
2 tsp (10 mL) soy sauce
3 spring onions, thinly sliced
For the croutons:
2 thin slices whole wheat bread, crusts removed
1/2 tsp (2 mL) garlic purée or crushed garlic
Tabasco sauce, to taste
Heat the grill to medium. Rinse the spinach, remove any tough stems, and drain well. To make the croutons, cut the bread into small cubes. Mix the garlic purée or crushed garlic and Tabasco sauce together in a bowl, then stir in the bread cubes.
Transfer the spiced bread to a baking sheet or grill pan in a single layer and grill for one to two minutes, turning the bread cubes over occasionally.
Remove a few strips of lemon zest and reserve, then squeeze the juice. Put the lemon juice, mushrooms, soy sauce, and spring onions in a saucepan over a medium-high heat and cook, shaking the pan occasionally, for 2-3 minutes until the vegetables have softened.
Turn the heat to high, add the spinach and stir for 2 minutes, or until the spinach has wilted and most of the juices have evaporated. Season with pepper.
Serve the spinach hot, with the croutons and reserved lemon zest sprinkled over the top.
Imported on 2011-01-20 16:41:26 — Original ID:2069