Description
A simple and flavorful side dish featuring spinach sautéed with mushrooms and onions, seasoned to perfection. This quick recipe pairs wonderfully with grilled meats, rice, or pasta, adding a healthy and savory element to any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced or chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 10–12 ounces fresh spinach leaves, washed and roughly chopped
- Salt, to taste
- Black pepper, to taste
- Optional: squeeze of lemon juice or splash of balsamic vinegar
- Optional: Parmesan cheese or other grated/crumbled cheese for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté until soft and translucent, about 3–5 minutes.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Add mushrooms and cook, stirring occasionally, for 5–7 minutes until they release moisture and start to brown.
- Add spinach in batches, stirring until each batch just begins to wilt before adding the next.
- Season with salt and black pepper. Add lemon juice or vinegar if using, and stir to combine.
- Turn off heat. Sprinkle with Parmesan cheese or other garnish if desired. Serve immediately.
Notes
- Use cremini or portobello mushrooms for a richer flavor, but button mushrooms work too.
- If using frozen spinach, thaw and drain it very well.
- Skip cheese garnish and use plant-based oil to make the dish vegan.
- Cook spinach just until wilted to prevent sogginess.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of water or broth if dry.
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving