Ingredients
- 6 to 8 very large white mushroom caps, very thinly sliced
- 1 small red onion, very thinly sliced
- 2 teaspoons lemon zest
- 2 lemons, juiced
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 1 teaspoon ground fennel or a sprinkle of fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 3 bundles farm spinach, trimmed and washed
Directions
Combine the mushrooms and onions in a bowl and add the lemon zest, lemon juice, salt and pepper, to taste, the fennel and the red pepper flakes. Let stand until softened and slumped, about 20 minutes. Chop the spinach and arrange in large shallow bowl, top with the mushrooms and onion mixture and gently toss to wilt spinach.
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By aleenafisher
Long Beach, CA
on May 12, 2013
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I love lemon but it was a little bitter so the next time I only juice one lemon, added a little sugar, and some garlic....perfect!!!
By weiner81_213165
Middletown, OH
on November 21, 2010
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My husband and I loved this, we also added a clove of garlic minced and cherry tomatoes cut in half ...wonderful!!!!!
By evildonut_12779045
on April 01, 2010
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First off, please tell me how much spinach is in a "bundle" - I buy it loose (buld from the produce section, and I really would like to know how many cups we're talking about.
I do think there's a great deal of onion, which is ok by me. I also made it with lime juice because that's what I had, and I think it turned out great. It is simple and a tasty way to get dark leafy greens!
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