We are lucky enough to live very close to the school where my wife works, so on most afternoons she just pops home fo lunch. After two months of pretty hefty holiday meals, we’ve both been feeling the need to go a little lighter. Even with my inherently carnivorous nature, there are times when I do not feel compelled to have a large meal with proteins as the primary ingredient, or in fact to have them present at all. Last week was one such afternoon.
Lunch time was rapidly closing in on me, and I needed something on the table that we could both enjoy. A quick rummage through the fridge provided the perfect simple light lunch that would still be full of flavor, texture and at the same time be satisfying enough to get us both through to dinner.
While we had this dish as a meal in itself, it could definitely play a supporting roll to any chicken, pork or beef entree that you choose to pair it with, and would be just as wonderful served chilled on a hot summer day as it was served warm on a chilly winter afternoon.
- 10 oz button or crimini mushrooms, sliced
- 1 small onion, chopped fine
- 9 oz. Fresh spinach
- the juice of 1/2 lemon
- 2 – 4 tbsp extra virgin olive oil
- 2 -4 oz. feta cheese.
- salt and pepper to taste
Heat olive oil in a medium skillet over medium heat. Add onions, stirring constantly, until translucent. Add mushrooms and cook until well browned, stirring often and adding a bit more oil if needed.
Add spinach by handfuls, pressing the leaves down until all 9 oz. are dark green and wilted. Stir in lemon juice and allow to cook for about 1 minute, stirring frequently.
Remove from heat, season to taste and serve topped with crumbled feta and a lemon wedge as garnish.
What I would have done differently had I thought of it a t the time:
I would have added some garlic, and maybe a few pistachios for crunch.
Links to other recipes like this:
- Sautéed Spinach with Parmesan and Pine Nuts, from Kalyn’s Kitchen