Balsamic Spinach and Mushrooms
An incredibly fast and easy side dish, these Balsamic Spinach and Mushrooms are a new favorite in our house that's packed full of flavor and nutrition!
Servings 4 people
- 10 oz fresh baby spinach approx 8 cups packed
- 8 oz fresh mushrooms, sliced
- 1.5 tablespoons olive oil
- 4 cloves fresh garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt more to taste
- fresh ground pepper to taste
- 1 tablespoon balsamic vinegar more to taste if desired
Heat olive oil in a large, wide saute pan or skillet on medium high heat.
Add mushrooms and saute for about 8-10 minutes, stirring occasionally until mushrooms begin to soften, brown, and are cooked through. Add salt and onion powder and garlic and cook for 1-2 minutes, stirring to ensure it doesn't burn.
Turn down heat to medium and add spinach and turn with tongs until wilted (add in bunches if it all doesn't fit in the pan at once) Just before it's done, drizzle on balsamic vinegar and give a final toss.
Plate and serve immediately.
Use a large, wide, heavy skillet or sauté pan – You want to make sure that you have a good pan that’ll give you enough room and retain the heat.
Mushrooms to use - use whatever you have! They're all delish in this dish!
Turn up the heat – You need a hot pan to get that sizzle on, especially since mushrooms hold a lot of moisture that they need to release.
Season near the end – Adding salt will bring out more moisture so you want to add it towards the end of cooking.
Add the garlic near the end, too – With the high heat that’s needed, this will help avoid it from burning.
Serving: 4g | Calories: 84kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6646IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 2mg