Sauté of patty pan squash, mushrooms and spinach

Sauté of veggies in the fridge. You can mix and match whatever needs to be used now.

What’s in the fridge – a philosophy rather than a recipe.

I wanted a light, tasty veg-heavy side dish to go with pork steaks. We had patty pan quash, mushrooms and spinach in the fridge, all within a day or so of having to be used. This is just what I made with what I had. You can replace the patty pans with baby marrow, the balsamic with white wine, etc.

Six patty pan squash
250g Button mushrooms
300g Spinach
2 Cloves garlic
5ml Dried thyme or fresh – I was too lazy to go outside
Sprinkle of chili flakes or chopped fresh
Splash of balsamic
Squeeze of lemon
15ml grated Parmesan (optional)

Soak and rinse the spinach, cut out the thick stems, tear into quarters and drain in a colander.
Cut mushrooms in half and patty pans in half-mushroom sized chunks.
Finely chop or crush the garlic.
Heat olive oil and a little butter in a large frying pan.
Add the patty pans for a couple of minutes, tossing once or twice.
Add the mushrooms and garlic and sauté until the mushrooms start to take a bit of colour. Be careful not burn the garlic.
Add the herbs, chili, balsamic, salt and pepper.
Add the spinach and stir through to wilt a bit until softened, but still has texture.
Squeeze in the lemon.
Stir in the Parmesan or keep to sprinkle over at the table.

The patty pans take longer than the mushrooms, so start with those.

Menu: Pan fried pork steaks, sauté of veggies, corn on the cob and beetroot salad.

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