Wilted Spinach with Mushrooms

I like to use spinach in many dishes, soups, salads, dips and sautéed. Leafy green vegetables are so good for you. I usually pair this with a grilled steak.

  • 1 1/2 tablespoons unsalted Butter
  • 1/3 cup Sweet Vidalia Onions, fine chopped
  • 1 clove Garlic, peeled and pressed
  • 1 cup Mushrooms, Shitake, Oyster or Baby Portabella, thin sliced
  • 1 pound Fresh Spinach Leaves, destemmed if you like or keep the stems for more fiber and crunch
  • Sea Salt and Red Pepper to taste
  • Sprinkle of Lemon Juice to taste

Over medium low heat melt butter in a heavy skillet, cast iron is best. Add the onions and sweat them for about 2 minutes. Add the mushrooms and garlic and continue to sweat for 3 more minutes. Increase the heat to medium and add the spinach. Allow the leaves to wilt. Season with salt and pepper. Sprinkle with a dash of lemon juice. Serve.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in cast iron cookery, sides and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s