Monday, March 5, 2007

Sautéed Girly Greens Lunch

Drizzle of olive oil
1/2 medium onion, sliced
1/2 c blend of oyster, shitake & cremini mushrooms, chopped
2 cloves garlic, sliced thin
1 tsp. fresh sage, chopped
1/2 c sherry
2 bunches beet greens, stems removed, beets saved for another meal
1 Tbs. heavy cream
3/4 c leftover pasta
grated parmegiano reggiano

Sauté onion, mushrooms & garlic over medium high heat with olive oil until garlic is golden. Deglaze pan with sherry, add sage. Add beet greens and cover for 5 minutes, or until greens are wilted. Stir in cream, let cook one minute to reduce the sauce a bit. Serve over heated leftover pasta, sprinkled with parmegiano.

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