| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 cups sliced cremini mushrooms
- Kosher salt and freshly ground black pepper
- 10 ounces baby spinach
- 1 to 2 tablespoons balsamic vinegar
Instructions
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can’t fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 93 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 284 mg |
Reviews
This dish was quick, easy, and very tasty. I served them with Mary Berg’s pork au poi and Sunny Anderson’s sage potatoes. It was a delicious meal. The vinegar was a nice touch right at the end.
Made as written however added a diced leek, and a sprinkle of chili flakes
This was so easy and delicious. I had half a sweet onion in my fridge so I chopped it and sauteed it before I added the garlic. I don’t like for things to go to waste. The addition worked well.
Made this for dinner tonight, and it was outstanding. I did add some extra dehydrated garlic, to the dish for some extra garlic flavor. Definitely will make this again!! The Balsamic was fantastic. I did use the 2 Tablespoons. Thanks, Val!
Simple, quick to make, $ delicious! I used some very tasty Portobello mushrooms, and freshly picked spinach leaves & stalks. Made it with unrefined groundnut oil (I live in Lagos, Nigeria), and had it with grilled fish. Topping it with Balsamic vinegar was the icing on the cake! Thank you, this will become a regular dish for me!
I plan to add kalamata olives & rinsed capers.
Oh, and we can’t forget about the grated cheese of choosen favorite!
Oh, and we can’t forget about the grated cheese of choosen favorite!
Love it!
Very simple, easy to make, and if you like the taste of mushrooms and cooked spinach. My only complaint is that it tastes pretty plain, even with the garlic. The balsamic vinegar probably would’ve helped, but I didn’t add it because I don’t like the taste of any vinegars.
Easy peasy and delicious. Mushrooms and spinach go on sale regularly and this recipe is a keeper that I will be reusing often!