Ingredients

1 large bunch bok choy, chopped

1 large bunch Swiss Chard, chopped

1 medium onion, coarsely chopped

4 cloves garlic, chopped

2 cups sun dried tomatoes, soaked until soft*

1 1/2 cups chopped tomatoes or 1 (15 ounce) can diced tomatoes, no-salt-added or low sodium

2 cups shiitake and/or baby bella mushrooms, sliced

1/4 cup currants

1 tablespoon Dr. Fuhrman’s Mato Zest

1 teaspoon Mrs. Dash no salt seasoning

2 tablespoons Dr. Fuhrman’s Riesling Raisin Vinegar

Preparation

Place bok choy, Swiss Chard, onions and garlic in a large steamer and steam until almost tender, about 10 minutes.

Drain sun dried tomatoes and chop into small pieces with a knife or Vidalia Chopper. Place in a large pot along with steamed greens mixture, chopped tomatoes, mushrooms, currants, Mato Zest and Mrs. Dash seasoning. Simmer over low heat for about 5 minutes, stirring occasionally until mushrooms are tender. Stir in Riesling Raisin Vinegar.

  • To soak sun dried tomatoes, add 1/4 cup water to bag of sun dried tomatoes and seal bag tightly and shake, setting bag on its side in refrigerator. Only add 1/4 cup of water to bag, so not to rinse away nutrients.