Source: dLife

Portobello mushrooms and leeks sauteed with spinach.

Servings

8 oz fresh portobello mushroom
2 fresh leeks , cut into 1 1/2-inch pieces
2 large garlic cloves , minced
4 tsp butter (or margarine)
6 cup fresh chopped spinach
2 cup chopped bok choy , coarsely chopped (or napa cabbage)
1 tsp lemon pepper seasoning

1 Cut mushrooms in half and slice.
2 In a 12 inch skillet cook mushrooms, leeks, and garlic in butter over medium high heat about 4 minutes or until tender and most of liquid has evaporated, stirring occasionally.
3 Add spinach, bok choy, and lemon pepper to skillet. Cook, covered, about 1 minute or just until greens are wilted.

Unique, easy, and extremely tasty side dish! Excellent with steak or bok choy and baked potato dinner.