Description
A simple, flavorful side dish of spinach sautéed with mushrooms and onions, lightly seasoned, perfect to pair with grilled meats, rice, or pasta.
Ingredients
- 2 tablespoons olive oil (or your preferred cooking oil)
- 1 medium onion, thinly sliced or chopped
- 2 cloves garlic, minced
- 8 ounces (≈225 g) mushrooms, sliced (e.g. cremini, button, or portobello)
- 10–12 ounces (≈300–350 g) fresh spinach leaves, washed and roughly chopped
- Salt, to taste
- Black pepper, to taste
- Optional: a squeeze of lemon juice or a splash of balsamic vinegar
- Optional: Parmesan cheese or other grated/crumbled cheese for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and sauté until soft and translucent, about 3–5 minutes.
- Add the garlic and stir for about 30 seconds, until fragrant.
- Add the mushrooms. Cook, stirring occasionally, until they release their moisture and begin to brown, about 5–7 minutes.
- Add the spinach in batches, stirring until each batch just begins to wilt before adding more.
- Season with salt and black pepper. If using, add lemon juice or vinegar now and stir to combine.
- Turn off heat. If desired, sprinkle with Parmesan cheese or other garnish, then serve immediately.
Notes
- Do not overcook the spinach — it wilts quickly and can become soggy if left too long.
- Use mushrooms with good flavour — cremini or portobello give more depth than very mild mushrooms.
- If onions seem to cook too fast or begin browning too much, lower the heat and add a little water or cover for a moment.
- For a dairy‐free version, omit the cheese garnish.
- Adjust seasoning (salt, pepper, acidity) to taste — a little lemon or vinegar brightens the flavour.
Nutrition
- Serving Size: 1/4 of recipe (≈1 cup)
- Calories: ≈100‑120 kcal
- Sugar: ≈2‑3 g
- Sodium: Depends on added salt (≈200‑300 mg without large added salt)
- Fat: ≈7‑9 g
- Saturated Fat: ≈1‑2 g
- Unsaturated Fat: ≈5‑7 g
- Trans Fat: 0 g
- Carbohydrates: ≈8‑10 g
- Fiber: ≈2‑3 g
- Protein: ≈3‑4 g
- Cholesterol: 0‑5 mg
