A quick, healthy and delicious side. Asparagus partners beautifully here with sliced mushrooms and wilted mustard greens.
SODIUM CONTENT: 11.8 mg per serving
2 T. olive oil
2 t. chopped garlic (2 cloves)
1 bunch asparagus, washed, stalks cut into halves or thirds
1 8 oz. pkg. cremini (Baby Bella) mushrooms, sliced
2 large handfuls mustard greens, rinsed, dried, and chopped slightly (about 2 c.)
1/4 t. freshly ground black pepper
Heat oil in a saute pan over medium-high. Add the garlic, asparagus and mushrooms, and cook, stirring, 7-8 minutes. Add the mustard greens and ground pepper, and saute 2-3 minutes more, until greens have wilted nicely. Remove from heat and serve immediately.