Submitted by: Tonia Trew
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Servings: 4
A delicious cilantro and garlic based saute used as a meat topping or an independent side dish. This is my family's favorite side or topper.
2 med. onion
2 med. tomato
1 med. zucchini
2 c. baby spinach
1/2 c. white mushrooms
2 tbsp. coconut oil
1 tbsp. garlic
1/2 c. cilantro, bunch, fresh, organic
2 tsp. dried tarragon
1 tsp. dried oregano
sea salt & black pepper to taste
Note: To dewater zucchini, peel and slice. Form one layer of zucchini in a bowl or small tray and sprinkle salt over it. Add the next layer and salt that and so on until all zucchini is salted. Cover and sit for one hour before cooking the meal. The salt will draw the water out of the zucchini making it beautiful to saute without water in the food. When you are ready to cook, rinse zucchini thoroughly and place in a clean tea towel or paper towel to absorb the rinsing water. Stack and cut the zucchini slices in half before adding to pan.
Heat coconut oil in a skillet over medium to medium-high heat. Add chopped onions and crushed garlic. Add tarragon, chopped cilantro, and oregano. Saute for 3 minutes, stirring once per minute. Add sliced mushrooms. Add diced tomatoes and dewatered zucchini. Saute for 2 minutes, stirring once per minute. Add baby spinach and salt and pepper. Mix spinach through just to wilt it, and serve.
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