Greens

Ingredients

• 1 tablespoon olive oil
• 6 mushrooms, sliced thick
• 2 baby shanghi bok choy
• 2 baby bok choy
• 1 cup packed baby spinach
• 1 red pepper, hot,seeded and chopped
• salt & fresh ground pepper
• 1 teaspoon Splenda sugar substitute
• 1/2 cup beef broth
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/4 cup cold water

Directions

1. 1

   In a large nonstick frypan, heat olive oil.

2. 2

   Add mushrooms, saute until browned on both sides, 5 or 6 minutes.

3. 3

   Wash and clean bock choys and spinach.

4. 4

   Cut about an inch off the root end of the bok choy and separate.

5. 5

   Add bok choys, spinach and red pepper to mushrooms, season with salt and pepper, add splenda.

6. 6

   Saute for 2 minutes, add beef stock, cover and cook another 2 minutes or just until bok choy is tender.

7. 7

   Uncover, add sesame oil, stir to mix.

8. 8

   Whisk cornstarch into water, add to greens, stir and bring to boil.

9. 9

   Simmer for 1 minute or til liquid thickens.

10. 10

    Serve hot.

11. 11

    Addition: I often sprinkle roasted sesame seeds, about a tablespoon, on finished dish just before serving.