Ingredients

Scale

1/2 – 1 Tablespoon extra virgin olive oil (or oil from the sun-dried tomatoes)
2 cloves garlic, peeled & chopped
1/4 of an onion, chopped
4 – 5 oz. fresh baby bella mushrooms, sliced
1 small sprig of fresh rosemary, chopped fine
3 – 4 sun dried tomatoes in oil (Italian seasoned), drained & chopped
5 – 7 sweet cherry tomatoes, chopped (or 1 campari tomato, chopped)
3 – 4 Tablespoons red wine
About 1 cup chopped kale leaves or baby spinach
Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
Freshly ground pepper

Instructions

Heat a medium frying pan over medium heat. Add the oil to the skillet, then the garlic and onions and saute until the onion is soft and translucent.
Stir in the sliced mushrooms, rosemary, sun dried tomatoes and cherry tomatoes. Cover and cook until the mushrooms are tender, stirring a few times. Stir in the wine and cook until the liquid is evaporated.
Stir in the kale or spinach, then season to taste with the seasonings and fresh ground pepper. Serve over cauliflower polenta (recipe here), brown rice, mashed potatoes, cauliflower or turnips or toss with pasta. Sprinkled with shredded parmesan (or vegan parmesan) if you like. Enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Calories: 117
Fat: 4.5g
Fiber: 2.8g
Protein: 3.9g
Cholesterol: 0 mg

Keywords: Mushrooms, Garlic, Tomato, Sun-dried, Hearth Healthy, Diabetic, Low Calorie