By Dane Feldman
Photo by Dane Feldman.
In the summer I often wind up with an excess amount of produce thanks to my garden and frequent trips to the farmer’s market. Of course, this isn’t something to complain about, but it can sometimes leave me needing to use vegetables up before they go bad. This saute combines fresh spinach and arugula from my garden with mushrooms, onions, and a shallot from the farmer’s market, as well as a dried kung pao pepper from last summer’s garden.
What you’ll need:
2 cups baby arugula
2 cups baby spinach
1 shallot, chopped
4 oz baby bella mushrooms, sliced
2 large Yukon gold potatoes, cubed
2 cipollini onions, diced
1 shallot, diced
1 kung pao pepper, dried and crushed
2 tbsp olive oil
1 tsp garlic, minced
Saute the shallot, garlic, olive oil, and onions until the onions are translucent. Then, add the kung pao pepper and cook on low heat until the onions are lightly browned. Stir in the potatoes and mushrooms and saute for 15 minutes on medium-low heat.
Add the arugula and spinach and let it cook down for 5-10 minutes, stirring every few minutes.