Ingredients
Ingredients
- 2 teaspoons olive oil
- 2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 package (5 to 6 ounces) fresh baby spinach
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Heat the oil: In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until shimmering.
- Sauté mushrooms: Add 2 cups of sliced fresh mushrooms to the skillet and cook until tender and slightly browned, about 2 minutes, stirring occasionally.
- Add garlic: Stir in 2 minced garlic cloves and sauté for an additional 1 minute to release the garlic aroma without burning.
- Cook spinach in batches: Add fresh baby spinach in batches, stirring and cooking each batch until wilted, about 1 minute per batch, until all spinach is cooked down.
- Season: Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, stirring well to combine and season evenly.
- Serve immediately: Transfer the sautéed spinach and mushrooms to serving plates and enjoy while hot.
Notes
- Use fresh baby spinach for the best texture and flavor.
- To reduce sodium, adjust the amount of salt to taste or omit entirely.
- This dish pairs well with grilled meats, pasta, or as a topping on toasted bread.
- For a vegan version, ensure the olive oil is pure and no animal-based seasonings are added.
- To add extra flavor, consider sprinkling with freshly grated Parmesan or a squeeze of lemon juice just before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Diabetic
