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Wilted Spinach with Mushrooms

Wilted Spinach with Mushrooms

Jessica Braider
I love the earthiness of this dish. The way the spinach and mushrooms compliment each other in both texture and flavor will bring joy to your palette.
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Cook Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 68 kcal

Ingredients
  

  • 1 - 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic minced, about 1 tsp.
  • 2 portobello mushroom caps or 2 - 4 cups other gourmet mushrooms, coarsely chopped
  • 12 - 18 oz. baby spinach
  • 3 - 4 tsp. balsamic vinegar
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste
  • 1/4 tsp. crushed red pepper flakes optional

Instructions
 

  • Heat the oil in a large skillet over medium to medium-low heat.
  • Add the garlic and sauté it for about 30 seconds.
  • Add the mushrooms and sauté them for about 5 minutes until they are dark and tender.
  • Add the spinach and balsamic vinegar. Mix everything together and cover the pan to wilt the spinach for 3 - 4 minutes.
  • Season it with the salt, pepper, and crushed red pepper flakes (optional) before serving.

Notes

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Nutrition

Calories: 68kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 197mgPotassium: 646mgFiber: 3gSugar: 2gVitamin A: 8067IUVitamin C: 24mgCalcium: 91mgIron: 3mg
Keyword All, Dairy-Free, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
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