Spinach Vege Saute

1 tbsp Butter, salted
1 dash Salt
1 tsp Pepper, black
.50 tsp Onion powder
1 tsp Grey Poupon Dijon Mustard
.25 cup, chopped Onions, raw
1 clove Roasted Garlic
Leftover skins from boiled potates w/small amount of potato
.50 pepper roasted Jalapeno Peppers chopped seeds removed
0.5 cup Red Bell pepper chopped
5 medium Mushrooms, fresh, sliced
1 cup Peas, edible-podded, raw Snowpeas sliced
3-5 oz Spinach, fresh

This is a recipe designed to use the leftover ingredients I have in the refrigerator. I have made this before using corn or zucchini or cooked string beans, broccoli, really whatever I had a small portions of leftovers. You can substitute the spinach for kale or bok-choy or cabbage, you get the idea. I have even added a splash of white wine or broth, It really is very versatile. I usually try to slice or cut the veges about the same size so that the cooking time is the same, the prep/cooking times are approximate. Enjoy

First Boil the sugar peas for about 3 minutes, drain and slice.
Melt Butter, add onions, potato skins, red bell peppers, sugar peas , saute for about 2-3 minutes, add mushrooms and Dijon mustard, saute another 2-3 minutes, add spinach and roasted garlic, onion powder, S & P to taste ( I use very little salt) cook until spinach is wilted and or done and serve hot.

Serving Size: Makes about 2 cups

Number of Servings: 1

Recipe submitted by SparkPeople user RARMANTROUT.