3 tbsp olive oil
2 tbsp butter
2 large onions diced
4 garlic cloves crushed and minced (let sit for 10 minutes before cooking)
1 cup quartered mushrooms (washed and drained)
1 package frozen spinach, thawed and drained
shredded Parmesan (I prefer Romano) cheese for garnish
1 quart jar stewed tomatoes (or 2 cans or the equivalent fresh) chopped in to bite-sized pieces
cayenne pepper to taste
salt to taste
Heat in a large skillet the olive oil and butter over medium-high heat. Add onions and garlic, saute. When about halfway done, add the mushrooms. Saute, stirring occasionally until the mushrooms are cooked and the onions tender.
Add the spinach and tomatoes. Add salt and pepper to taste. Warm.
Serve over your favorite pasta. (I like this dish with Angelhair pasta.) Garnish with cheese and serve.
Note: If you add the tomato juices to the pan, it’ll make more of a sauce (but you’ll likely need to add some tomato paste to thicken)… otherwise it’s more of a chunky, sauceless meal.
Note 2: Save the spinach juice! (same for other vegetables when you steam or boil them). My grandpa used to drink the vegetable juice and told us that’s where all the vitamins are! Grandpa told some tall tales in his day, but this one was true! Matter of fact, he lived to 90 years old too!
If you can’t bring yourself to drink the juices, you have some other choices:
- Mix the vegetable juice in with broth (vegetable, chicken or whatever your preference) and your favorite soup ingredients for a quick soup… you get another meal out of it that way!
- Even simpler, use the leftover vegetable juices (not tomato though) to water your houseplants. You’ll give them a nice boost of vitamins to keep them healthy.
- Or add it do your dog’s dry dog food. You’ll give them a boost of nutrients, and they’ll think they’re getting a tasty treat! (make sure it’s cooled though, so you don’t burn their tongues!)