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!
Kosher salt and freshly cracked black pepperto 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.
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