Wilted Arugula and Mushroom

Serves 4

Gluten free, nut free, no added sugar, vegetarian, soy free

This stovetop side dish is a great substitution for classic green bean casserole or southern greens. The meaty mushroom pairs very well with zesty arugula, and a touch of lemon zest brings everything together.

Ingredients

3 tablespoons salted butter
5 ounces sliced mushrooms (preferably shiitake)
1/2 tablespoon balsamic vinegar
5 ounces arugula
1 tablespoon lemon zest

Directions

Start by adding butter to a large saucepan over medium heat. As soon as the butter is melted, add the mushrooms and cook over medium heat until they begin to brown, about 4 minutes. Add balsamic vinegar and toss together for another minute. Lower heat, add arugula and lemon zest, then quickly mix everything together well. Arugula only takes 1 to 2 minutes to cook. When greens begin to wilt, remove from heat and serve.

Nutritional Analysis:
Calories: 100, Carbohydrates: 4g, Protein: 2g, Fat: 9g, Cholesterol: 25mg, Sodium: 15mg, Fiber: 2g

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.