This recipe is full of robust flavour with the umami of the mushrooms, the sharpness of the vinegar, and the creamy texture of the spinach complementing each other well. We especially recommend trying it out with shiitake mushrooms from Saturday Market Vendor Oyster & King! This recipe is adapted from Jae Steele’s Ripe from Around Here cookbook.

Warm Spinach and Mushroom Salad

Recipe

• 1 lb spinach (3 bags) OR 1 bunch swiss chard or beet tops
• 8 medium-sized shiitake mushrooms, thinly sliced
• 2 medium garlic cloves, minced
• 1 medium onion, thinly sliced
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 tsp sea salt
• pepper to taste
• 1/4 cup lightly toasted nuts (almonds, walnuts, or pecans) or seeds (sunflower, pumpkin, or pine nuts)

Instructions

1. Heat the oil on medium heat in a medium skillet. Add the onion, mushrooms, and garlic and sauté until the onions and mushrooms soften, about 7 minutes.
2. Add spinach and stir until wilted. Add vinegar, salt and pepper to taste.
3. Serve garnish with toasted nuts.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.