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8 cups water
1 cup vinegar, white or rice
4 tablespoons salt
4 teaspoons sugar
8 dried chilies
1 large bunch greens
In large pot bring water, vinegar, salt, suagr, and chilies to boil. Add greens and stir. Bring back to boil. Transfer to bowl to cool.
Spinach, mushrooms, and garlic are a heavenly combination. This simple dish is one of my favorite lunches. You could toss a fried egg on top and call it breakfast. Make it quite peppery. Serve it on whole grain bread for a healthy meal.
4 tablespoons olive oil, plus more for brushing
8 ounces cremini mushrooms, sliced 1/4″ thick
2 cloves garlic
1 pound spinach
4 slices country bread
Heat 2 tablespoons olive oil in roomy skillet, add mushrooms, and cook over medium high heat until they have released their juices, and just started to brown, about 6 minutes. Season with salt and pepper and remove from pan.
Return pan to heat and add remaining 2 tablespoons olive oil and one clove of garlic, thinly sliced. Add the spinach, sprinkle with salt, and cook until tender and most of the liquid has evaporated, about 4 minutes. Return the mushrooms to the pan and toss with the spinach. Taste for salt and pepper.
Brush bread slices with olive oil. Slice remaining garlic clove in half and rub onto bread. Place on wire rack under broiler. Toast until browned. Flip to toast alternate side.
Place bread on plates, top with mushrooms and spinach, and enjoy.