This quick, high-protein side dish features sautéed spinach, tender mushrooms, and toasted pine nuts, perfect for a nutritious meal. Sauté 4-8 oz of sliced mushrooms and garlic in olive oil until browned (about 5-7 mins), add 6-10 oz of fresh spinach until just wilted, then mix in 2-3 tbsp toasted pine nuts and seasonings.
Ingredients
2 tbsp Olive oil or butter
8 oz Mushrooms (cremini, baby bella, or white), sliced
2-3 cloves Garlic, minced
6-10 oz Fresh baby spinach
3 tbsp Pine nuts (toasted)
Salt and black pepper to taste
Optional: 1 tsp balsamic vinegar or lemon juice
Optional: 2-3 tbsp Parmesan cheese
Instructions
Toast Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 1-2 minutes until golden brown. Remove and set aside.
Sauté Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5-7 minutes without stirring constantly, allowing them to brown.
Add Garlic: Reduce heat to medium, add minced garlic, and sauté for 30-60 seconds until fragrant.
Wilt Spinach: Add the spinach in batches, tossing with tongs until just wilted, about 2-3 minutes.
Finish: Remove from heat, stir in the toasted pine nuts, and season with salt, pepper, and optional lemon juice/Parmesan.
Tips for Success
Don't Overcook: Spinach cooks fast and can turn slimy if overdone.
Add Flavor: A sprinkle of parmesan or a squeeze of lemon adds bright flavor to the earthy mushrooms and spinach.
Prevent Sogginess: Cooking mushrooms on medium-high heat first evaporates moisture, preventing them from steaming.