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Home Green Store Delivery Areas Recipes Articles Newsletter Photogallery What is this? FAQ Contact Us Links   Join Email List:	Items: 0  SubTotal: 0.00      Search Recipes: Keywords: Type: All Types Vegetarian Vegan With Meat If you would like to search with more than one word please use a space to seperate each word. Browse Category: 14 Apples Arugula Baby Celery Baby Leeks Bananas Basil Beets Bell Pepper Bell pepper Bragg's Amino Acid Bragg's Amino Acids Bragg's Ammino Acids Brittany salt Broccoli Cabbage Calendulas Carrots Celery Chinese Cabbage Chives Cilantro Coconut oil Cooking Green Cooking Greens Corn Cucumber Cucumbers Dill Eating pumpkin Edible Flowers Eggplant Escarole Fennel Figs Fresh dill Fruit Garlic Garlic Chives Ginger Grapefruit Green Onions Green Tea Herbs Honey Jalapenos Kale Kohlrabi Kumquats Leeks Lemon Lemon Grass Lemon juice Lemons Main dish, Poultry, Low-fat Mangos Marjoram Minced garlic Mint Mizuna Mushrooms Olive oil Onion Onions Oranges Oregano Organic sugar Parsley Pax Jani olive oil Pax jani olive oil Potatoes Purslane Radicchio Rosemary Russet potatoes Salad Greens Sesame seeds Shallot Shallots Snow Peas Solar Oven Sorrel Spanish onion Spinach Sprouts Squash Sugar or honey Swiss Chard Tahini Tat-soi Thyme Tofu Tomatillos Tomatoes Toothpaste Tufu Turnips Vegetable Stock Vegetables Watermelon Yams Zucchini cilantro cooking green eggs garlic green onions oregano parsley pumpkin tat-soi tofu Random Recipe: Spinach sauté with Garlic and Olive Oil Yields: Vegan 2 T olive or coconut oil 2 to 4 garlic cloves, peeled & minced 1 bunch fresh spinach leaves, washed thoroughly and drained one med. onion or 2 shallots, minced 1/2 cup mushrooms, sliced Braggs Aminos (or soy sauce) Sesame oil Chile pepper flakes Brittany sea salt and freshly ground black pepper to taste De-steam, wash, and drain the spinach. Spin it dry in a lettuce spinner. Heat oil in large sauté pan or wok over med-high heat and stir in the garlic and onion or shallot. Let the garlic and onion/shallot sizzle for about 3 minutes or until it barely begins to brown. Add mushrooms and cook for a few minutes. Add Braggs Aminos (or soy sauce), Sesame oil, Chile pepper flakes, Brittany sea salt and freshly ground black pepper to taste (I usually just pour or sprinkle in a little of each stir and taste, then add more to fit your tastes). Turn the heat up to high and immediately stir in about one-third of the spinach into the hot pan until the spinach wilts- after about a minute-and a half stir in another third of the spinach. When it has wilted, repeat with the last third. Serve immediately.    Last modified: January 7th 2004
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