Ingredients
1/4
cup margarine or butter
2
medium onions, sliced and separated into rings
8
small red potatoes, cut in half
2
tablespoons packed brown sugar
1/2
pound whole mushrooms
1
teaspoon dried thyme leaves
2
tablespoons cider vinegar
1/2
teaspoon salt
2
cups thin strips spinach leaves
1
medium tomato, chopped (3/4 cup)
Preparation
Melt margarine in 12-inch nonstick skillet over medium heat. Cook onions, potatoes and brown sugar in margarine 12 minutes, stirring frequently.
Stir in mushrooms and thyme. Cook 7 minutes, stirring frequently, until potatoes are tender.
Stir in vinegar and salt. Add spinach and tomato; toss. Cook 1 minute.
