Spinach And Mushrooms
Eating vegetables is not everyone’s cup of tea but made with the right condiments you can enjoy vegetables, not as side dish, but as a meal.
I made this last week because I wanted a heartier, but simple supper. I threw in 1/2 a small can of reduced fat coconut milk for added flavor and the taste was great. For lunch the next day I paired this with brown rice and I had a yogurt dessert with honey as my protein.
Ingredients
1/3 cup reduced fat coconut milk
1 punnet of mushrooms, sliced
1/2 onion, diced
1 tsp olive oil
2 cups spinach, broken into pieces
1 tsp fresh garlic
1 tsp cayenne pepper (optional)
Salt and pepper to taste
Method
In a frying pan, heat oil and fry onions until transluscent.
Add garlic and then mushrooms.
Give it a good toss and add cayenne pepper.
Pour in coconut milk and let the mixture simmer for only a minute before adding the spinach.
When the sauce gets thicker and the spinach wilts, your meal is ready.
Season well and garnish with herbs.