Wilted Arugula and Portobello Mushrooms
1 Tbsp. extra virgin olive oil
4 oz. chopped onions
1 Tbsp minced garlic
1/8 tsp. red pepper flakes
1 Portobello mushroom cap
1/4 cup organic low sodium chicken broth
4 C arugula leaves
1/8 tsp. ground black pepper
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in chicken broth and simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
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