Spinach With Mushrooms
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds spinach in bulk or 2 10-ounce packages in plastic
- ½pound fresh mushrooms
- 3tablespoons butter
- 1teaspoon finely minced garlic
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
144 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 8 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over spinach, discarding tough stems and blemished leaves. There should be about 20 cups of ready-to-cook spinach.
- Step 2
Bring enough water to boil to cover spinach when added. Add spinach and let cooking liquid return to boil. Stir down until leaves are wilted. Let simmer about 1 minute. Drain thoroughly. Run immediately under cold water until chilled. Squeeze to extract as much liquid as possible. There should be about 1½ cups.
- Step 3
Cut mushrooms into thin slices. There should be about 2 cups.
- Step 4
Heat butter in saucepan and add mushroom slices. Cook about 5 minutes. Add garlic and cook briefly, stirring. Add spinach, salt and pepper. Cook briefly, stirring. Serve.
Private Notes
Comments
Easy and flavorful. Served with a rack of lamb. Use plenty of garlic. I liked that the spinach could be cooked ahead and then it just gets rewarmed with the mushrooms and garlic.
Easy, healthy, tasty. Specified volume and proportions not at all critical. A good throw together recipe to have in your repertoire. Likely good with pasta but would need more butter, or olive oil.
Can you make this with WW pasta? I’m guessing you “can” but might need to adapt a bit??