Sonoma Diet - Spinach-Mushroom Saute

• 8 ounces fresh portabella mushrooms
• 2 medium leeks, cut into 1 1/2-inch pieces
• 2 large garlic cloves, minced
• 4 teaspoons extra virgin olive oil
• 6 cups fresh spinach
• 2 cups coarsely shredded bok choy or 2 cups napa cabbage
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon soy sauce

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

portabella mushrooms, leeks, garlic, extra virgin olive oil, fresh spinach, choy, lemonpepper seasoning, soy sauce

Taken from www.food.com/recipe/sonoma-diet-spinach-mushroom-saut-233856 (may not work)