Heavenly Spinach Broil

This is one of my favorite healthy side dishes! It's versatile, and can be served with chicken, beef, fish, pork, tofu, pretty much any protein you want! The sauteed veggies are topped with a light panko-parmigiano reggiano topping that adds a nice salty crispiness to the dish.

Ingredients:

• 1.5 tablespoons olive oil

• 1/2 onion, julienned

• 2 cups mushrooms, sliced

• 1 tablespoon minced garlic

• 2 teaspoons apple cider vinegar

• 1/4 cup broth (veggie or chicken works best)

• 1 tablespoon dijon mustard

• 3 tablespoons reserved marinade from jarred marinated vegetables such as marinated artichoke hearts

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon chili flakes

• 1 large package baby spinach

• 1/4 grated parmigiano reggiano or parmesan

• 1/4 cup panko breadcrumbs

• salt and pepper to taste

Instructions

1. Heat oil in large wok at medium heat. Add onions and sautee for about 5 minutes, until soft. Add mushrooms. Cook for another 10 or so minutes, or until all liquid from the mushrooms is cooked out. Season with salt and pepper.

2. While veggies are cooking, whisk together broth, dijon, reserved veggie marinade, and apple cider vinegar.

3. When mushroom liquid is cooked out, add garlic and sautee for 30 seconds to one minute. Add spinach, broth-dijon mixture, paprika, chili flakes, salt, and pepper. Stir and then cover and cook until spinach is done.

4. Remove from heat and put in a small baking dish. Mix parmesan and panko breadcrumbs, then top spinach mixture. Broil on high until breadcrumbs are golden brown. Serve hot!

bon appetit