Yield: 4 Servings
| Measure | Ingredient |
|---|
1½ lb spinach
2 TB corn oil
4 oz mushrooms -- slice thin
1 c onions -- diced
4 ts lemon juice -- fresh
4 ts white vinegar
2 ts sugar
: black pepper -- fresh : ground
2 TB yogurt -- plain, low-fat
Wash fresh spinach and remove all tough stems; drain well. In hot oil, saute mushrooms and onions until onions are wilted. Add lemon juice, vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt. Remove from heat and stir in yogurt.
Serve immediately. Jo Anne Merrill, recipe from my personal files.
Recipe By : Jo Anne Merrill