Most folks think vegetarians are like rabbits ... they love their greens ... well not this lil bunny! In my 13 years of being a veggie i never really morphed into a rabbit. In fact i hate salad, i think lettuce is one of the most pointless vegetables there is ... i mean is it even really a vegetable?!?!? I make this dish when my body tells me hey lil miss thing, you need your veggies! It combines fresh and zingy with warm and hearty to give you the best of both worlds! —amreen
bags of salad spinach
large red bell pepper
salt n' pepper to taste
In This Recipe
Thoroughly wash and dry the spinach.
Thinly slice the red onion, bell pepper and portobello mushrooms.
In a large pot heat up the olive oil. Toss in the red onions and saute for 2 minutes on medium low.
Add the bell pepper and mushrooms and continue to saute for 5 minutes or until the veggies are almost soft.
Add the spinach, balsamic vinegar and juice of the orange along with salt n' pepper to taste. Cover and let the greens slowly wilt ... this should take just a few minutes.
You can serve this by simply placing a large plate on top of the pot and flipping it upside down (though just as a warning this could be slightly hazardous due to the amount of juices flowing) or simply plate it by scooping the spinach onto a plate and topping it with the onion, bell pepper and mushroom mixture. Grate a little bit of the orange peel onto the top for an extra zing ... and nibble away!
I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.