There is a distinct lack of veggie side dish recipes on my blog. It's not because I don't serve vegetables with meals- I definitely do- it' s just that I tend to go really simple. We like most vegetables as they are and of course the less stuff (butter, cheese, etc) added to them, the healthier they stay. So the majority of veggies at my house just get steamed, roasted, or eaten raw. No recipe required. Keeping with that trend, this is hardly a recipe and pretty much anyone can figure it out, but I've decided to post it anyway in case you haven't made it before. In spite of its simplicity, I had never actually prepared sauteed spinach as a side dish until recently. Of course I had sauteed spinach to go in other recipes, but never served it on its own. It's really good though and a great way to get your greens! My husband has actually mentioned it a couple of times since I first made it because he wants it again.
The recipe is very easy, quick, and flexible. You can use chopped onion instead of (or in addition to) the mushroom, or just cook the garlic and spinach. Willing to bet some toasted sliced almonds would be a great addition, too- just cook them in the skillet over medium-low heat for a few minutes, stirring frequently until toasty brown, then set them aside to cool while you proceed with the recipe and add 'em back in at the end. Yummy!
Sauteed Spinach and Mushrooms
2 t olive oil
2 large button mushrooms, halved and sliced thinly
2 cloves garlic, minced
10 oz bag baby spinach
salt and pepper to taste
Heat oil in a large nonstick skillet over medium-high. Add mushrooms and saute for a couple of minutes, until they begin to turn translucent. Add garlic and saute for 30 seconds or so. Add the spinach to the skillet, a large handful at a time. Cook and stir until it wilts (tongs are a great tool for this!), then add another handful of spinach. Continue in this fashion until all of the spinach has been added to the pot. Saute until the spinach is as tender as you would like, another minute or so. Add salt and pepper to taste. Serve the spinach in bowls if you don't want spinach juice on the rest of your food!
Yield: 2 servings