Sunday, June 15, 2008

Sauteed Spinach and Mushrooms

I like to make this simple, flavorful dish to serve with pork chops, grilled chicken, or salmon.

Sauteed Spinach and Mushrooms

2 TBS Olive oil

1 small onion, chopped
1/2 cup sliced mushrooms
1 TBS fresh minced garlic
3 splashes white wine or beer
1 large package baby spinach

Heat olive oil in a large pan. Add onions and mushrooms. Saute until onions are opaque and mushrooms are softened. Add garlic and a few splashes of white wine or beer, whatever you have on hand. Bring mixture to a simmer.

Add all the spinach and cover to steam. As the spinach begins to wilt, fold it into the mixture occasionally. It should only take a few minutes for the spinach to cook. Don't over cook it or it can have a bitter taste. Salt and pepper to taste.

Spoon the mixture onto a plate if serving as a side dish. You can also serve it over noodles, topped with chicken breast or fish for a pasta florentine.

I save the leftovers to make Beans and Rice with Spinach and Mushrooms for lunch the following day.

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