I spotted this quick and easy “recipe” online and thought it would be a good addition to the lentil stuffed ports. It was!
1 package spinach, cleaned
1 head of bok choy (also known as Chinese cabbage)
3 cloves garlic, diced
soy sauce (maybe 4 T?)
Salt & Pepper
Saute garlic and bok choy in oil for a few minutes. Add in the spinach and cook until it starts to wilt. Season with a little soy sauce, pepper and salt. Make sure not to add the salt until after the soy sauce since it’s pretty high in sodium.
Notes: Next time I may add baked tofu and make this a main dish.
Servings: 3-4 servings