I don’t think David was ready for sautéed spinach. I am only just beginning to get David to eat spinach. So far his favorite way to eat spinach is on Spinach Feta Pizza or raw in a salad. He will eat it incorporated into dishes, but for some odd reason, he will not eat sautéed spinach.
Sautéed spinach does have more taste, but in my opinion, that is the best part about it. Needless to say, when I made this recipe for sautéed spinach, I had no help eating it, but I really did not mind. Tender sautéed spinach in butter and olive oil, with fresh mushrooms and green onions, is a quick easy and nutritious side dish, ready in just minutes!
For all you spinach lovers out there, you’ll have to try this recipe!
How To Make Sautéed Spinach with Mushrooms and Green Onions
Wash the spinach very well. Rinse it again, and drain it. You want your spinach as dry as you can get it. I used my salad spinner to dry my spinach.
Chop off the long stems, pick through it, and discard any tough stems and yellowed or slimy leaves.
(Learn more about cleaning spinach HERE)
Clean the mushrooms with a damp paper towel, and slice them. Cut off the white bulbs from the onions; discard or use for something else; finely chop the greens.
In a large skillet, heat the butter and oil over medium-high heat until it begins to bubble.
Add the mushrooms to the butter and oil; sauté while tossing now and then, until lightly browned on both sides.
Add the green onions to the mushrooms; sauté until they are limp. Season with salt and pepper.
Add the spinach to the mushroom-onion mixture; Cook, folding the spinach over inside the pan to it cooks down evenly; cook until soft.
Remove the spinach, mushrooms, and onions to a serving dish with a slotted spoon, discarding any juice. Serve warm.
Unfortunately, my new spinach-eating husband didn’t like this recipe. I guess he still has a way to go before he can eat spinach as a shining star ingredient, instead of just an additive one.
Oh well, it was good to me!
Spinach Sautéed with Mushrooms and Green Onions
Ingredients
- 8 cups fresh spinach
- 8 ounce Portobello mushrooms sliced
- 2 green onions chopped
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Wash the spinach very well. Rinse it again, and drain it. You want your spinach as dry as you can get it. I used my salad spinner to dry my spinach. Chop off the long stems, pick through it, and discard any tough stems and yellowed or slimy leaves.
- Clean the mushrooms with a damp paper towel, and slice them. Cut off the white bulbs from the onions; discard or use for something else; finely chop the greens.
- In a large skillet, heat the butter and oil over medium-high heat until it begins to bubble. Add the mushrooms to the butter and oil; sauté while tossing now and then, until lightly browned on both sides. Add the green onions to the mushrooms; sauté until they are limp. Season with salt and pepper. Add the spinach to the mushroom, onion mixture; Cook, folding the spinach over inside the pan to it cooks down evenly; cook until wilted.
- Remove the spinach, mushrooms, and onions to a serving dish with a slotted spoon, discarding any juice.
Star Cosmos Mystic Worlds says
love that!! I am going into the kitchen to cook this!!!
Debbie Spivey says
Awesome! Thanks for the re-blog 🙂
Star Cosmos Mystic Worlds says
Reblogged this on Star Cosmos Mystic Worlds and commented:
That worth to cook,people!!! Believe me,I can feel it!!!
Clairsentient1 says
Reblogged this on Beacon of Aquarius.
thesevenminds says
Reblogged this on The Seven Minds.