Veggie Recipe

Prepare vegetables

Wash the spinach thoroughly and spin or pat dry. Dice the tomato into approximately 1/2-inch pieces (remove seeds if very watery). Thinly slice the onion. Core, seed and dice the green bell pepper to similar size as the onion. Clean mushrooms with a damp towel and slice them about 1/4-inch thick.

Measure and set out the shredded cheddar, butter, oil and seasonings so everything is ready to go.

Sauté onion, pepper & mushrooms

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When butter has melted and is foamy, add the sliced onion and diced green bell pepper. Cook, stirring occasionally, for 3–4 minutes until starting to soften. Add the sliced mushrooms and continue to cook 4–5 minutes until mushrooms release their moisture and begin to brown.

Add garlic & season

Push the vegetables toward the center of the pan, add the minced garlic and cook 30 seconds until fragrant. Stir in salt, black pepper, dried oregano and red pepper flakes. Taste and adjust seasoning as needed.

Add tomato & spinach

Add the diced tomato and cook 1–2 minutes to warm and slightly soften. Add the spinach in batches, stirring and waiting for wilt before adding more, cooking until all the spinach is wilted (about 2–3 minutes). If pan seems dry, add a splash of water (1–2 tbs) to help wilt the spinach.

Incorporate cheese

Reduce heat to low. Sprinkle the shredded cheddar evenly over the vegetable mixture. Cover the pan with a lid for 1–2 minutes until the cheese softens and melts. Gently stir to combine melted cheese with the vegetables if desired.

Adjust final seasoning

Taste and add up to an additional 1/4 tsp salt or a pinch of black pepper if needed. If using, drizzle the teaspoon of lemon juice over the finished vegetables and sprinkle chopped parsley.

Serve hot as a vegetable side, over rice, inside a wrap or on toast. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently on the stovetop or in a microwave.