Some of my favorite recipes come from my dear friend, Kelly.
Kelly and I became close friends almost 16 years ago when we had our first babies only eight days apart. I had been friends with her brother in college, but only met Kelly after we had graduated, moved to Tyler and found each other in a childbirth class at the hospital.
If it weren’t for her, I don’t think I would have made it through the first year of wondering how on earth to be a mother. We began the habit of calling each other first thing each morning, mainly to see if we survived another night with our mysterious little newborns. We spent a lot of those early days pushing strollers together and figuring out ways to fill our days with activities for our babies.
Our bond has remained strong for almost 16 years and has just grown deeper as we have faced life’s unexpected good times and some very bad times together, embracing each other through it all.
Kelly now lives up the street, and it’s not unusual for me to pop in to sit and talk with her for a few minutes before supper time. She inspires me because she tries new, healthy recipes all the time, and I find myself asking her for her recipes quite a bit!
One of my favorites is Kelly’s Spinach, Leek and Mushroom Sauté. Spinach and leeks are meant to be eaten together, and the mushrooms add a wonderful, earthy flavor that makes this side dish perfect with all kinds of main dishes – from grilled shrimp to roasted chicken and even spaghetti marinara.
Kelly’s recipe is perfect just as it is, or sometimes I add a minced garlic clove to the mushrooms and leeks, or throw in a handful of fresh herbs if I happen to have some on hand. You’ll enjoy making it again and again.
Spinach, Leek and Mushroom Sauté
2 Tbs olive oil, divided
2 leeks, white part only, sliced thinly
6 fresh mushrooms, washed and sliced thinly
1 lb fresh baby spinach, washed and dried
2 Tbs fresh lemon juice
Salt and pepper to taste
Pour one tablespoon of olive oil in a large skillet and heat to medium heat. Add leeks and mushrooms and sauté until softened. Remove to a bowl and keep warm. Add remaining tablespoon of olive oil to skillet. Add spinach, in batches, and sauté until spinach is wilted and softened. Add the leeks and mushrooms back to the skillet and toss gently to combine. Drizzle with lemon juice, salt and pepper. Stir again to combine and serve immediately.