Spinach Sautéed with Mushrooms and Green Onions
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!
Servings 2
Calories 218kcal
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.
Nutrition
Calories: 218kcal | Carbohydrates: 9g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 1115mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11720IU | Vitamin C: 36mg | Calcium: 127mg | Iron: 3.8mg
Did you try this recipe? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!